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Healthy Roasted Root Vegetables

Roasting and an excellent herb-pepper seasoning turn this vegetable medley into a standout side dish. Healthy Cooking Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    4 servings


  • 2 cups cubed peeled rutabaga
  • 3/4 cup chopped peeled turnip
  • 1 small onion, cut into wedges
  • 1 small carrot, chopped
  • 1/2 cup chopped peeled parsnip
  • 1-1/2 teaspoons olive oil
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt


  • In a large bowl, combine all ingredients; toss to coat. Transfer to a 15x1 0x1-in. baking pan coated with cooking spray.
  • Bake, uncovered, at 425° for 25-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts
3/4 cup: 72 calories, 2g fat (0 saturated fat), 0 cholesterol, 115mg sodium, 13g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

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Average Rating:
  • spronovo
    Jun 17, 2014

    Great side dish recipe. I found there wasn't enough olive oil so I added a bit extra.

  • Philly1952
    Nov 21, 2010

    Easy & really good. Company loved them.

  • choseck
    Nov 16, 2009

    Simple to prepare and delicious!

  • cookie99
    Oct 14, 2009

    We had carrrots in our garden so I increased the amount of carrots. We loved it.

  • 80140
    Oct 7, 2009

    I have two steak and potato eaters in my house, so I thought this would be a flop. But after smelling it cooking they devoured the whole pan and didn't even ask the ingredients! A winner in our house!!