Roasted Root Vegetables

Source: Modified from a recipe on What's Cooking? USDA Mixing Bowl

Serving size: 1/4 recipe (297g)

Servings per recipe: 4 servings

Roasting root vegetables brings out their sweet flavor.

View Nutrition Facts


4 medium root vegetables, chopped (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)

2 carrots (chopped)
1 medium onion (chopped)
1/4 cup vegetable oil

Juice from 1/2 lemon

1 tsp Italian seasoning mix

Salt & pepper to taste

3 tablespoons Parmesan cheese


Cutting board and sharp knife, mixing bowl, measuring spoons, baking sheet


1. Preheat oven to 375 degrees.

2. Cut vegetables into large chunks.

3. Place in a medium bowl and pour oil and lemon juice over top. Add seasonings and mix well.

4. Spread an even layer on a baking sheet.

5. Bake for 45 minutes. Sprinkle Parmesan cheese on the vegetables and stir again.

6. Bake another 15 minutes. Vegetables are tender when done.


A variety of root vegetables like turnips, sweet potatoes and beets, make this dish colorful, festive and nutritious.

More About Parsnips

How to Select

Choose parsnips that are firm and dry. Smaller ones may be more flavorful and tender.

How to Store

Refrigerate parsnips unwashed in an unsealed bag for 3 weeks or more. For longer term storage, pack in moist sand stored in a cold root cellar at 32-40 degrees. They can last 2-6 months stored this way.

How to Prepare

Rinse in cold water and peel. Grate raw in salads. Steam, microwave, boil, bake, roast, sauté or stir-fry. Add to casseroles, soups and stews. Cook until soft and mash like potatoes. Substitute for carrots or sweet potatoes in recipes.