Roasted Winter Root Vegetables

Total Time
1hr 5mins
15 mins
50 mins

This is my favorite way to eat root vegetables.

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  1. Oven to 400 degrees.
  2. Cover a sheet pan with foil.
  3. Toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.
  4. Pour into the sheet pan, spreading them out so they lay in a single layer.
  5. Pour the water into the pan, cover with foil, bake for about 30 minutes.
  6. Take the foil off the pan, and continue to roast, stirring once, until softened and beginning to brown, probably another 20 minutes.
  7. Serve warm.
Most Helpful

This is a great guide for roasting winter root vegetables. I didn't have rutabaga, so I substituted beets, and it worked out great. The shallots, garlic and herbs pair well with winter root veggies. I might reduce time veggies were covered, and increase time they were uncovered, for a bit more crispness. Delicious.

4 5

Very nice. Subbed potato for rutabaga, and sage for rosemary (personal preference). The seasoning is nicely balanced, and the cooking technique (covered at first, with a tiny bit of water) delivered veggies that were done through, nicely roasted on the outside, without being dried out or overly browned. Thanks!

5 5

An excellent combination of vegetables and herbs. Dh was especially enamored of the garlic. I'm making a note to myself to add even more next time. This was ever so easy to put together, healthy and absolutely delicious. Thanks.