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Roasted Root Veggies

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4


  • 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


  • 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.


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.