Roasted Vegetables Recipe

Roasted Vegetables

This roasted vegetables recipe is deceptive in its simplicity, but it is the perfect side dish for meat and poultry.  It takes a bit of cooking time, but the prep work only takes 15-20 minutes. You can pre-chop the vegetables as well.

  • 4 med. Yukon Gold potatoes (red, white or purple potatoes will work too, however russet’s do NOT!)
  • 1 med. turnip*
  • 1 med. rutabaga*
  • 1 med. sweet potato or yam
  • 1 large sweet onion (Walla Walla or Mayan sweets are good)
  • 4 carrots (peeled), or  1+ cups baby carrots
  • 4 cloves garlic – minced (you can use the jarred minced garlic or garlic paste found in the cold produce section)
  • olive oil
  • butter

 Suggested Seasonings – to taste

  • pepper – ground
  • salt – finishing salts or Hawaiian Hiwa Kai salts are good
  • oregano
  • thyme
  • sage

Preheat oven to 375F. Peel and chop all vegetables into small (½ inch) chunks and put into a large bowl.  Drizzle some olive oil into the bottom of a very large baking pan (I use a ½ sheet cake pan).

Drizzle the chopped vegetables with olive oil & season. Toss the vegetables to make sure everything is coated.

Pour the vegetables into the sheet pan and spread evenly. Cover with a piece of foil (the edges do not need to be sealed down).

Roast for 60-90 minutes, testing for doneness by piercing with a fork. You can stir partway through if you have time, but it isn’t necessary.

Typically serves 6-10, depending on how much they like it! 

*If you don’t have a turnip or rutabaga, leave them out & it tastes great.  They just add a little more flavor & nutrition.  Turnips are our usual addition – most people don’t even know they are there! 

I made a version of this for Thanksgiving a few years ago, and I didn’t have any potatoes in the house! Instead I used:
– 1 Japanese purple potato
– 1 garnet yam
– 1 medium sweet onion
– 1 medium Aloha bell pepper
– 1 large handful fresh french green beans (ends snipped)
– 3 handfuls of Brussels sprouts (ends trimmed & sliced in half)
– 2/3 package of sliced mushrooms
– 2 HUGE carrots (they were almost 2″ in diameter!)
– 1 yellow carrot

I seasoned it with some finishing salt, black Hawaiian salt, Mexican oregano, savory, & black pepper. I tossed it all in olive oil, spread it in the large ½ sheet cake pan, laid a piece of foil over the top, and baked it at 375F for about 90 minutes. It was delicious!

I just wanted to show you that this basic recipe can be easily modified to suit your needs or what you have in the house.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.