Roasted Roots


Feed: 6 People


Work: 10 Minutes


Total: 45 Minutes



  • 5 medium Carrots, peeled and cut into ¼” rounds

  • 10 baby Turnips, rinsed and cut into wedges (half a bite size)

  • 5 small Beets, peeled, and cut into wedges

  • 1 large Celery Root, peeled and cut into ¼” chunks

  • ½ Cup Camelina Oil

  • 1 ½ Tbsp Salt

  • ¼ Cup Red Wine Vinegar

  • 6 Garlic Cloves, peeled and halved

  • 6 sprigs Thyme, leaves stripped and chopped


  • Knife

  • Cutting Board

  • Peeler

  • Bowl

  • Half Sheet Tray

  • Parchment Paper

  • Airtight Container

How to:

  • Preheat oven to 375F°.

  • Place all Vegetables into a Bowl, add Oil, and toss to coat.

  • Add Vinegar, Herbs, and Salt, then toss.

  • Place on Sheet Tray lined with Parchment Paper and roast until fork tender and caramelized (golden brown).

  • NOTE check each vegetable variety for doneness.


  • Leftovers can be kept in airtight container in refrigerator for up to 5 days.


  • Try adding different Root Vegetables like Potatoes, Sunchokes, or even Squash.

  • Cut into smaller sizes for faster cooking, NOTE try to cut everything into similar sizes for equal cooking time

  • Experiment with different Herbs.

  • Leftovers are great in our Everything Scramble , Leftover Soup, or Beef Stew.