Roasted Root Vegetables



Serving size

about 2 cups vegetables
45 Minutes

This recipe can easily be multiplied or divided by 2. This recipe makes good leftovers. Reheat gently in the microwave.

Roasted Root Vegetables


1 Tbsp. Olive oil
1 pound Red potatoes (cut into 1 inch cubes)
8 ounces Carrots, raw (peeled and cut into 1 inch pieces)
8 ounces Parsnips, raw (peeled and cut into 1 inch pieces)
8 ounces Shallots, raw (peeled; leave whole)
2 tsp. Dried rosemary
1/4 tsp. Salt
1 to taste Black pepper


Place a large roasting pan in the oven and preheat the oven to 325°F.

When the oven is hot, add the olive oil and swirl to coat the bottom of the pan.

Add the potatoes, carrots, parsnips, shallots, rosemary, salt and pepper. Toss well to coat with the oil.

Roast the vegetables for about 30 to 40 minutes. Stir gently every 10 minutes.

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Special Diet Information

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GERD / Acid Reflux

The shallots are roasted enough that they may be safe for those with GERD / Acid Reflux. (Or you could just leave them out.)


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is the perfect accompaniment for roasts whether it’s beef, chicken or lamb. A single pan, an oven, some herbs and you’re good to go. The best part is that it is the only side dish you need: it’s both a vegetable and a starch.

Even better, this is a full point on your Mediterranean diet score in a single serving.

"The feeling of friendship is like that of being comfortably filled with roast beef; love, like being enlivened with champagne."

Samuel Johnson, Scholar