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Roasted Root Vegetables

May 5, 2016

Beets, carrots, and celeriac are few of the vegetables in this wonderful roasted medley.

Roasted Root Vegetables




10 min


1h 00 min


1 bunch organic,slender carrots (about 5-6), cut into 1-inch rounds

3 organic beets, cut into 1-inch cubes

1 organic celeriac (also called celery root), cut into 1-inch cubes

1 organic onion, halved and cut into thin wedges

5 organic garlic cloves, peeled

6 sprigs organic, fresh thyme

2 tablespoons cold-pressed olive oil

1 teaspoon sea salt

1 teaspoon pepper

1 tablespoon balsamic vinegar


  1. Preheat oven to 400°F.

  2. Line baking sheet with foil. Place carrots, beets, celery root, onion, garlic cloves and thyme sprigs on baking sheet. Drizzle with olive oil; sprinkle with salt and pepper and toss to coat evenly.

  3. Bake 45 minutes to 1 hour, stirring every 15 minutes, until vegetables are golden brown, soft and easily pierced with fork.

  4. Transfer roasted vegetables to serving platter; drizzle with balsamic vinegar and serve.

Good food brings people together.
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Good food brings people together.
So do good emails.

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