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Roasted Root Vegetables

January 31, 2016
Beets, carrots, and celeriac are few of the vegetables in this wonderful roasted medley.

This colorful mélange will brighten any holiday table. Using locally grown, organic vegetables offers superior nutrition and intensifies the flavors.

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


Preheat oven to 400°F.

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.

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

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

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