For me nothing really calls to me on a crisp autumn day like an amazing plate of roasted root vegetables. I don’t even think I really have a favorite. Actually I created this dish because I wanted the interplay of flavors that the various root vegetables give to each other. You can choose your favorite or try a couple to see what really calls to you and what combination. Go wild with this one! ☺

Oh! Did I also mention that as all my recipes this is super easy on the prep. It does take a little time to bake. But set the timer and clean, do a couple blog posts, play with the kids, read a book….you can leave it and come back and its done – you have dinner or brunch.


  • Roughly chopped root vegetables. I use all or any that I find in my local co-op community market. Some of my favorite combinations: sweet potatoes, turnips, rutabaga, parsnips, carrots, yellow beets (the red ones are great too but the color overtakes everything and gets too messy for me. The yellow ones behave a little bit more
  • I like colors so I also add in brussel sprouts or broccoli or both
  • Herbs: some of my favorites that I play with are rosemary for memory and thyme for some added antimicrobial effects. 
  • Water


  1. Preheat oven to 400 F. 
  2. Roughly chop all the root vegetables you have. You don’t have to line them up beautifully but if you are serving them to others, it looks beautiful to have them lined up in rows. Or get creative and do designs in the pan. Brussel sprouts I will add to the pan because I love them really, really done. But if you are using broccoli