Cook Time:

Serves: 8-10


  • 2 cups carrots, washed (leave skins on), cut into 1" pieces
  • 1 rutabaga, peeled and cut into 1" pieces
  • 2 small turnips, (leave skins on), cut into 1" pieces
  • 2 parsnips, peeled and cut into 1" pieces


1.Preheat oven to 450º.

2.In a large bowl, combine all chopped vegetables. Add thyme or rosemary, oil, salt and pepper and mix thoroughly.

3.Pour vegetables in a large baking pan then bake, uncovered, for about 1 hour or until vegetables are tender, turning once.

4.Toss vegetables with balsamic or red wine vinegar then serve.


  • Roasted Root Vegetables from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
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