Roasted Root Vegetables

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Roasted Root Vegetables

Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.

Makes about 8-10 cups.



4 beets, peeled and chopped

3 carrots, peeled and chopped

2 parsnips, peeled and chopped

1 rutabaga, peeled and chopped

1 wax turnip, peeled and chopped

1 purple top turnip, peeled and chopped

2 yams, peeled and chopped

1 white onion, chopped

6 cloves garlic, whole

6 sprigs, fresh thyme

3 tablespoons kosher salt

1 and ½ tablespoons ground black pepper



  1. Preheat your oven to 500 degrees F.

  2. Place root vegetables on a non-stick baking pan.

  3. Sprinkle salt and pepper evenly over the top of the vegetables.

  4. Sprinkle fresh thyme sprigs over the tops of the vegetables.

  5. Roast for 25-30 minutes, until vegetables are desired tenderness.