Roasted Root Vegetables

Name: Roasted Root Vegetables
Yield: 4 servings
Ingredients: 4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) (medium); 2 carrot (chopped); 1 onion (medium, chopped); 1/4 cup vegetable oil; 3 tablespoons Parmesan cheese

Source: Montana State University Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

A variety of root vegetables like sweet potatoes, beets, and turnips make this colorful dish festive and nutritious.

Makes

4 servings

Ingredients

4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) (medium)
2 carrot (chopped)
1 onion (medium, chopped)
1/4 cup vegetable oil
3 tablespoons Parmesan cheese

Directions

Wash hands with soap and water.
Preheat oven to 350 °F.
Cut vegetables into large chunks.
Place in a medium-sized bowl and pour oil over top. Add seasonings or Parmesan and mix well.
Spread an even layer on a baking sheet or pan.
Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.

Notes

Learn more about: Potatoes Rutabagas Turnips Parsnips Beets Sweet Potatoes and Yams Carrots Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.