Roasted root veggies are one of my favorite side dishes. You can stick with simple potatoes or you can get creative.

This recipes features:

Turnips
Radishes
Carrots

A breakdown in communication with my husband inspired this particular mix. When I asked him to pick up some turnips for the Cheesy Fries recipe I shared a couple of weeks ago I said, “get 6 or so if they are small, or one big one.”

Apparently our concepts of large and small differ. I consider young turnips that measure about 1 ½ to 2 inches in diameter to be small. My dear husband purchased 6 turnips that measured 3 to 4 inches in diameter.

To his credit, the sharp taste of the larger more mature turnips was perfect for the cheese sauce. However, the recipe only called for ½ cup, so I was left with 5½ large turnips wanting to sprout on my kitchen counter.

Roasted Root Veggies = Yum

Roasting mellows the flavor of strong root veggies like turnips and radishes. I had a bunch of fresh radishes I intended to roast with some baby carrots. Adding the leftover turnips to the mix was a no-brainer.

If you think you don’t like turnips, try roasting them! My husband was quite comical as he gobbled down this recipe for roasted root veggies.

“Call my mom and tell her I’m eating turnips,” he exclaimed between mouthfuls. “She’ll never believe you!”

Roasted Root Veggies: Endless Possibilities

This recipe for roasted root veggies is one of many possible variations. You can mix up the types of vegetables as well as the types of seasoning for different flavor combinations.

You can also change the food you serve them with. My husband enjoyed this recipe with slow-cooked chicken. I think this particular mix goes well with Kale Veggie Patties.

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Roasted Root Veggies

Prep Time 10

Cook Time 45

Total Time 55

Servings

Ingredients

5-6 turnips about 3-4 inches diameter
12 radishes about 1-1 ½ inches diameter
2 cups baby carrots
2 Tbsp. olive oil
1 ½ tsp. onion powder
1 ½ tsp. garlic powder
1 Tbsp. dried thyme
sea salt to taste

Instructions

Preheat oven to 400 degrees.
Spray a 9x13-baking pan lightly with cooking spray.
Wash turnips and radishes and pat dry.
Trim tops and bottoms off turnips, peel and chop into 1-2 inch pieces.
Trim tops and bottoms off radishes and cut in half.
Place 1 tbs of olive oil in a 1 gallon plastic bag and add half of vegetables.
Shake bag until vegetables are evenly coated with oil.
Add ½ of spices (except salt) to bag and shake again until vegetables are evenly coated with spices.
Pour seasoned vegetables into the baking pan and repeat steps 6-8 with the remaining ingredients (except salt).
Add remaining seasoned vegetables to the baking pan and stir so the vegetable are distributed evenly in the pan.
Place pan in the center position in the oven and roast for approximately 45 minutes, stir and turn the vegetables every 15 minutes.
Vegetables are done when they can be split easily with the edge of a spatula.
Sprinkle the roasted vegetables with sea salt and serve.

Notes

Shaking the ingredients in a bag allows you to use less oil and still achieve an even coating. However, if you are not concerned with fat content and in a hurry, you can also simply dribble some oil over the veggies in the pan, sprinkle the seasoning on top and stir to mix.

Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.