Roasted Root Vegetables | Midwest Living

Roasted Root Vegetables

Roasted Root Vegetables

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  • Makes: 8 servings
  • Prep 25 mins
  • Roast 35 mins

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  • 4 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces
  • 4 medium turnips, peeled and cut into 1-inch pieces or 1 medium rutabaga, peeled and cut into 1-inch pieces
  • 2 small Yukon gold potatoes, peeled and cut into quarters or 1 medium sweet potato, peeled and cut into 1-inch pieces
  • 3 medium carrots, halved lengthwise and cut into 1-inch pieces
  • 2 medium yellow onions, cut into 1-inch-wide wedges
  • 8 leaves of fresh sage, slivered
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup honey
  • 2 leaves fresh sage, snipped


  1. In a large greased roasting pan combine parsnips, turnips or rutabaga, potatoes, carrots, onions, and the 8 leaves of slivered sage. Combine oil, salt, and pepper; drizzle over vegetables in pan. Toss lightly to coat.
  2. Roast, uncovered, in a 425 degree F oven for 30 to 35 minutes until vegetables are lightly browned and tender, stirring occasionally. Drizzle honey over vegetables. Stir gently to coat. Bake 5 minutes more. To serve, sprinkle with the snipped sage.

Nutrition Facts

(Roasted Root Vegetables)

Servings Per Recipe 8, carb. (g) 30, vit. C (mg) 21, Fat, total (g) 5, sat. fat (g) 1, fiber (g) 5, chol. (mg) 0, sodium (mg) 354, cal. (kcal) 168, calcium (mg) 50, pro. (g) 2, vit. A (IU) 5636, iron (mg) 1

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