Roasted Root Vegetables


Fall is here, which means root vegetables are in abundance. Roasting root vegetables is one of my favorite ways to eat them. It is simple and versatile. 



*Pick 3-5 of your favorite root vegetables--these are a just few good options! 

1/2 lb. beets*

1/2 lb. carrots*

1/2 lb. yams or sweet potatoes *

1/2 lb. yukon gold potatoes* 

1/2 lb. rutabaga or turnip*

1 medium yellow onion, diced

3 garlic cloves, minced 

2 tbsp olive oil

3/4 tsp sea salt 

1/4 c pure maple syrup

2 tbsp fresh ginger, minced 


Pre-heat oven to 400°F 


  1. Wash, peel and chop up vegetables. 
  2. Combine vegetables with olive oil, salt, maple syrup and ginger. Use your hands to make sure all the vegetables are coated. 
  3. Put vegetables on a rimmed baking sheet. Bake for 30 minutes. Flip with spatula and bake for another 20 minutes or so. Use a fork to poke vegetables to make sure they are tender before taking out of the oven.