Roasted Root Vegetables

 Serves 4


  • 1/2 pound carrots
  • 1/2 pound parsnips
  • 1/2 pound rutabaga
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • Preheat oven to 400 degrees F.
  • Boil a pot of water.  Parboil vegetables for 5 minutes.
  • Cut off ends of carrots and parsnips.  Peel rutabaga.
  • Slice carrots, parsnips and rutabaga into same size pieces.
  • Mix them in a bowl with the olive oil, salt and pepper.
  • Spread them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
  • With a spatula, stir the vegetables from time to time to brown them evenly.  Serve immediately.


Variations: Use other vegetables such as beets, turnips, potatoes.

In addition, try different seasonings, such as parmesan cheese or different herbs and spices.