Roasted Roots

"I love the name of this!! "Liberated" from the website. (RecipeZaar requires that I enter amounts...choose whatever amount and combination of vegetables you wish.)"
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Outta Here photo by Outta Here
photo by breezermom photo by breezermom
Ready In:




  • Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter.
  • Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper.
  • Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more.

Questions & Replies

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  1. nethope
    For the root vegetables, I used 6 small beets, 4 rutabagas, and 2 potatoes. To season, I used 2T roasted garlic olive oil and 1T ranch dressing mix. I placed everything in a large bowl, put the lid on top, and shook to coat the veggies with oil and ranch. The potatoes were excellent! The beets and rutabagas were tastier than usual, too. Those two are still not my favorites, but I could easily toss all of these in a chicken noodle soup, and be glad they were there. The roasting did bring out the best of the flavor!
  2. I'mPat
    I used 2 carrots, 1 large sweet potatoe, 2 medium potatoes (cut as per specified) and 1 large onion cut into 1/8th wedges and followed as per recipe but was expecting it to burn to a cinder (turned fan forced oven up to the max 250C) and after the first 10 minutes were only just getting a tinge but by the second 10 minutes had a nice brown colour though not crunchy, this could partly be due to me doing them in a deep sided roasted dish. Overall very much enjoyed and all eaten up and will certainly give it another go. Thank you BarbryT, made for Aussie/Kiwi Recipe Swap #35 December 2009.
  3. Dreamer in Ontario
    I love what roasting does to veggies! I used carrots, white potatoes, sweet potatoes and beets. Cutting the vegetables so thin makes them cook very quickly making this a good week night dish. Made for PRMR Special Tag.
  4. Outta Here
    Fantastic and so easy. We love roasted vegies and this combination is great. I used everything except potatoes and squash, but will try with those next time. Roasting like this really brings out the natural sweetness of the roots. Excellent with a roasted chicken. Made for Fall 2009 PAC.
  5. breezermom
    I loved the taste of this. I used rutabagas, and I had never roasted them before. They were absolutely fabulous. I had planned on adding leeks, but when I placed the vegetables in a single layer I didn't have room for them. The rutabagas alone were excellent. I'll definitely make this again. I made this for PRMR tag.


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