Roasted Root Vegetables

Roasted Root Vegetables


4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) (medium)
2 carrot (chopped)
1 onion (medium, chopped)
1/4 cup vegetable oil
3 tablespoons Parmesan cheese


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees.
  3. Cut vegetables into large chunks.
  4. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well.
  5. Spread an even layer on a baking sheet or pan.
  6. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.


Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)