Recipe courtesy of Rusty Winkstern

Monument Cafe Roasted Root Vegetables

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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1 pound red potatoes, washed and chopped into 1-inch cubes

2 parsnips or turnips, peeled and chopped into 1-inch pieces 

1 large red beet, peeled and chopped into 1/2-inch cubes 

1 large sweet potato, peeled and chopped into 1-inch cubes (about 1 1/2 pounds) 

2 red onions, peeled and quartered

1/4 cup olive oil

1 tablespoon mixed fresh herbs (rosemary, thyme, oregano) or 1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/2 teaspoon ground black pepper

2 cloves garlic, minced


  1. Preheat the oven to 350 degrees F. 
  2. In a large bowl, combine the red potatoes, parsnips, beets and sweet potatoes. Separate the red onion quarters into pieces and add them to the bowl. 
  3. In a small bowl, stir together the olive oil, mixed herbs, salt, pepper and garlic. Toss with the vegetables until they are coated. Spread evenly in a large roasting pan. 
  4. Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes.