Roasted Root Vegetables

Eddie Szczerba


At this time of year root vegetables are plentiful and when roasted are fabulous!


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15 Min
45 Min


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  • 1 bunch
    beets, trimmed
  • 2 large
  • 1 large
  • 1 medium
    onions, vidalia, peeled
  • 8 clove
    garlic,whole peeled
  • 6 medium
    potatoes,yukon gold
  • 1 medium
    fennel bulb,quartered
  • 4 Tbsp
    olive oil
  • 1 tsp
    salt and pepper
  • 1 Tbsp
    rosemary, dried and crushed
  • 1/2 c
    romano cheese, grated

How to Make Roasted Root Vegetables


  1. Rinse,clean and peel all of the vegetables. Quarter the fennel and cube the beets. Keep the beets separate from the other vegetables as they will bleed into everything if you mix them.Keep the potatoes separate also as they will be getting the grated cheese on top.
  2. Toss the vegetables with the oil,the potatoes in one bowl,beets in another and the rest by themselves.
    Divide the spices between them all,toss to coat well.
  3. Using a large baking sheet spread them individually on the sheet pan,sprinkle the grated cheese on the potatoes. Bake in a 425 pre-heated oven for 40-45 minutes until browned and crispy,serve separately or all together,enjoy!!!

Printable Recipe Card

About Roasted Root Vegetables

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #FRESH, #good for you

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