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5 from 2 votes
Roasted Roots

An easy side dish full of vitamins and minerals and even more flavor.

Course: Side Dish, vegetable
Cuisine: American
Keyword: beets, carrots, garlic, onion, parsnips, rutabega, turnips
Servings: 4 people
Author: HelenFern
  • 1 large beet (I used a golden beet, but all beets work) (or two medium)
  • 2-3 medium to large carrots
  • 1 large rutabaga
  • 1 medium onion
  • 1 large head whole garlic
  • 2 to 3 Tablespoons olive oil
  • You an add any root vegetable you like
  • Salt and pepper to taste
  • 1 stick rosemary Optional
  • 1 Tablespoon minced fresh, flat leafed parsley (if you use curly use just a little less)
  1. Start by preparing the heavier roots (like beets, turnips, rhutabegas)  that will take a longer time to cook. Bake them at 350° until they are slightly soft on the outer layers, but still semi-hard in the center.

  2. Remove from the oven and let cool enough to handle. Leave the oven on. Under cold running water, rub off as much skin as possible. Any that won't come off, use a vegetable peeler.

  3. Cut the top off the head of garlic, then rub the skin of the garlic with olive oil.

  4. Cut the onions into thick slices.

  5. Now cut all the vegetables into bite sized pieces. Place them in a bowl and toss them with olive oil and salt and pepper. Spread them out on a baking sheet and bake for about an hour, or until all the vegetables are fork tender. To add another layer of flavor, you can add a branch or two of rosemary.

  6. Using a cloth to protect your hands, squeeze the cooked garlic out onto the vegetables.

  7. Toss the garlic, parsley and vegetables together.

  8. Serve Hot!

Recipe Notes

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