Vegetables and Sides

Oven-Roasted Root Vegetables

Recipe from Colorado Classique: A Collection of Fresh Recipes from the Rockies by the Junior League of Denver (Wimmer Cookbooks, 2009)


  • 3-4 yams, sweet potatoes, or kumara, peeled
  • 1-2 large parsnips, peeled
  • 4-8 baby turnips, peeled
  • 1 bunch medium beets, peeled
  • 4-6 slender carrots, peeled
  • 1 medium onion
  • 1 whole head garlic, separated into cloves, peeled
  • 2 sprigs fresh rosemary
  • Sea salt and freshly ground black pepper to taste
  • Extra virgin olive oil


  1. Preheat oven to 400 degrees. Cut all vegetables, on the diagonal, into 1 ½-inch chunks. Spread all cut vegetables, garlic, and rosemary springs in a single layer in a large baking dish or on a couple of baking sheets. Season with sea salt and freshly ground pepper. Drizzle with olive oil and toss with hands to coat the vegetables evenly. 
  2. Roast, stirring occasionally, for 1 hour or until the vegetables are tender and golden brown.