Roasted Root Vegetables


A simple, delicious way to cook root vegetables.

  • Red or white (not russet) potatoes, scrubbed
  • carrots, scrubbed
  • beets, peeled
  • onion, peeled and quartered
  • Rosemary or thyme, fresh and minced
  • Fresh garlic, minced
  • salt and pepper to taste
  • olive oil


Cut beets, carrots and potatoes into similar size pieces so that they will cook evenly.  Toss all ingredients in a shallow roasting pan.  Bake at 400 degrees for 45-55 minutes, or until vegetables are fork tender.



Roasted Root Vegetables – GFCFSF
Roasted Root Vegetables – GFCFSF - Ingredients