Roasted Roots Home

Image courtesy of Flickr.

Root vegetables–such as carrots, parsnips, turnips, burdock, onions, beets, sweet potatoes, and rutabagas–are not only low in calories and high in fiber, but they are also bursting with nutrients, many of which Americans don’t sufficiently consume on a daily basis. The nutritional content of root vegetables include flavonoids, touted for their antioxidant and anti-inflammatory properties, which may help reduce the risk of cancer. You can substitute the root vegetables used in this recipe for what you have on hand, as long as you have six to eight cups in total.


Key Nutrients: Vitamin A, fiber, folic acid, biotin, manganese, vitamin C, vitamin E


Prep time: 10 minutes

Cook time: 45 minutes

Yield:  servings



2 red onions, cut into quarters

2 medium carrots, peeled and cut into 2-inch pieces

2 parsnips, peeled and cut into small chunks

2 beets, peeled and cut into small chunks

1 sweet potato, peeled and cut into small chunks

1 garlic clove, minced

2 tablespoons olive oil

2 tablespoons tamari soy sauce

½ teaspoon of dried basil

½ teaspoon of dried oregano

½ teaspoon of dried thyme

Fresh ground black pepper and sea salt




  1. Preheat the oven to 325°F. In a large mixing bowl, place the onions, carrots, parsnips, beets, sweet potato, and garlic. Add olive oil, tamari soy sauce, basil, oregano, thyme, salt, and pepper. Toss well to combine
  2. Transfer to a baking sheet and bake for 45 minutes or until tender. Taste and adjust the seasonings if needed. Serve warm or at room temperature.