Roasted Root Vegetables

Try this delicious and healthy side dish with fresh produce from your garden.

by Dani Yokhna
Roasted Root Vegetables (

This flavorful, unusual recipe prompts folks to rethink their assumptions about rutabagas. Be sure to boil beets, turnips and rutabagas first until they are tender-firm, as they don’t cook as fast as the potatoes. Boil the beets in a separate pot, or all of your veggies will turn purple.

Yield: Serves 8


  • 8 cups beets, turnips, rutabagas and potatoes, cleaned, peeled and chopped into bite-sized pieces
  • 1/2 cup olive oil
  • 21/4 T. garlic salt
  • 2¼ T. dried oregano
  • 1½ T. sugar
  • 1½ T. dried thyme


Preheat oven to 425 degrees F.

Mix spices and oil in a glass jar and let sit for an hour or more.

Place veggies in a 9- by 13-inch baking pan. Drizzle spice and oil mixture over veggies and toss to coat. Bake for 20 to 25 minutes or until tender, stirring occasionally.

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Recipe from Lisa Kivirist’s The Community Table article in July/August 2009 Hobby Farm Home.

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