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Roasted Root Vegetables

Seasonal vegetables are a great way to go when you are looking for maximum flavor! Make this simple recipe for any occasion! Make this dish ahead when entertaining. It is simple to reheat and will not lose flavor if not served right away. Try this with any root vegetable mixture you prefer.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Author Leandra Witchwood, ©2015, The Magick Kitchen


  • 1/2 pound carrots
  • 1/2 pound turnips
  • 1/2 pound rutabagas
  • 1/2 pound parsnips
  • 1 pound mixed fingerling potatoes
  • 4 shallots halved
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons Pink salt
  • 1 teaspoon black pepper
  • 10 garlic cloves whole


  1. Preheat to 400°.
  2. Peel turnips, parsnips & rutabaga, and cut into 1-inch wedge style pieces. Leave the carrots whole.
  3. Place ingredients up to the garlic in a large bowl and toss. Place on a single layer in a 17- x 11-inch baking sheet.
  4. Bake 30 minutes, stirring halfway through. Add garlic cloves, and bake 45 minutes or until vegetables are tender, stirring every 15-minute.