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Roasted Root Veggies

Roasted Root Vegetables


2 large sweet potatoes
2 medium gold potatoes
2 medium red potatoes
½ medium red onion, cut in wedges
3 carrots, cut to bite size pieces
2 parsnips, peeled and cut to bite size pieces
3 cloves garlic, sliced
2 tbsp olive oil
Salt & Pepper to taste
Rosemary, fresh or dried to taste
Thyme, fresh or dried to taste
Splash of orange juice


Preheat oven to 400ºF. Wash, peel, and cube the veggies. As you finish chopping each veggie, add it into a large mixing bowl. Drizzle olive oil over veggies and toss with salt, pepper and spices. Transfer to two lined baking sheets and arrange into a single layer. Bake for 10 minutes, remove from oven, and stir. Add a splash of orange juice to the pans and stir again. Return to the oven and bake for 10 – 15 more minutes, or until fork tender. Adjust seasoning if needed and serve!