Roasted Roots


Yield: 6 People


Work: 30 Minutes


Total: 1 Hour


How to

  • Preheat oven to 375F°.

  • Gather Ingredients and Tools, prep Ingredients as indicated.

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

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

  • Place on Half Sheet Baking Tray lined with Parchment Paper and roast until fork tender and caramelized (30-40 minutes).

  • NOTE check each Vegetable variety for doneness.


  • Try adding different Root Vegetables like Potatoes.

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

  • Experiment with different Herbs.

  • Use leftovers for other recipes!


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

  • 10 baby Turnips, rinsed and cut into wedges

  • 5 small Beets, peeled and cut into wedges

  • 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 Baking Tray

  • Parchment Paper

  • Airtight Container


  • Airtight Container in Refrigerator for up to 5 days.


Use Your Roasted Roots in the following Recipes:


Questions about this recipe? Ask Chef Pierson!