Roasted Root Veggies

By: Carla Meine CFNC

| March 3, 2021

You can use just about any root vegetables you like in this recipe. I’ve been making this for years and I like to change it up and combine all different vegetables to get a different look and feel to the meal. So have fun experimenting with what you and your family would like best.


2-3 large beets, peeled and cut into wedges

2-3 medium sized sweet potatoes, peeled and cut into 1/2 inch cubes

2-3 large turnips, peeled and cut into wedges

1 large acorn squash, cut in half, seeded and sliced into half moons, or 2 cups of brussels sprouts, ends removed and cut in half

1/4 cup avocado oil

Sea salt and pepper to taste


Preheat oven to 350°. In a 9×13 glass baking dish, toss beets and turnips with 1/2 oil and salt and pepper. Place in oven and cook for 20 min. Remove from oven.

Turn up oven to 425°. In a large bowl toss squash (or brussels sprouts )and sweet potatoes with the remainder of the oil and place on large baking pan. Add beets and turnips and place back in the oven for 15 minutes. Take a spatula and turn all veggies. Cook another 15 minutes until all veggies are tender.