“Fall is a great time for root vegetables and there is no better way to cook them than to roast them and bring out their natural sweetness. Choose some of all of these vegetables to create your own medley. Some of the more exotic finds can add some interesting color, including purple sweet potatoes and yellow carrots. Golden beets are my very favorite and I highly recommend searching them out for this dish. ” – April Ferre
Roasted Root Vegetable Medley
Ingredients
- Red & Golden Beets
- Carrots (Purple, Orange, Yellow & White)
- Orange & Purple Sweet Potatoes
- Parsnips
- Turnips
- Red or Yellow Onions
- Olive Oil
- Salt & Pepper To Taste
Instructions
- Preheat oven to 425 degrees.
- Line a large baking sheets with foil. I recommend keeping each individual vegetable separate as some will cook faster than others, that way you can remove them at the appropriate times. This will also keep the red beets from turning everything pink!
- Peel and chop vegetables into bite-sized pieces and toss with olive oil, salt and pepper.
- Spread in single layer onto baking sheets. Do not crowd the vegetables or they will steam more than they will roast.
- Approximate roasting times for each vegetable are beets (30 minutes), carrots, parsnips and turnips (25 minutes), sweet potatoes and onions (20 minutes), but may vary based on the size of the pieces.
- Remove from oven half way through the cooking and toss to get a nice even browning.
- For onions, you may want to give them a slight char at the end by placing them until the broiler. Watch and stir as necessary to get an even char.
- Combine all vegetables in a large bowl and taste. Season with more salt and pepper, if necessary.
2025 Recipe – April Ferre