Roasted Root Vegetables

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

Roasted Root Vegetables

  • Serves: 4
  • Prep Time:
  • Cook Time:
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  • 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.