no comments

Root vegetable roast recipe

Root vegetable roast recipe | UPMC Health Plan

By UPMC MyHealth Cafe Chef Ryan Hansen

Yields 6

This recipe can be modified to fit your preferences and ingredients on hand. Feel free to swap vegetables and herbs you don’t have/don’t like with vegetables and herbs you do have/like. Most vegetables can be roasted this way, so the sky is the limit!


  • ½ lb. turnips
  • ½ lb. parsnips
  • ½ lb. celery root
  • ½ lb. beets
  • ½ lb. carrots
  • ½ lb. onions
  • ¼ cup olive oil
  • 6 cloves garlic
  • 1 sprig fresh rosemary
  • Pinch black pepper
  • Pinch salt (optional)


  1. Preheat oven to 400°F.
  2. Peel celery root and beets. Peel turnips, parsnips, and carrots if desired — or leave edible peels on for additional nutrition.
  3. Cut vegetables into bite-sized pieces.
  4. Clean onion and cut into wedges.
  5. Remove rosemary leaves from stem, and roughly chop leaves.
  6. Spray a large baking sheet with nonstick cooking spray.
  7. Combine all remaining ingredients, except garlic, in large bowl; toss to coat. Season with pepper and salt (if desired).
  8. Spread mixture on baking sheet in a single layer. Roast for 30 minutes, stirring occasionally. Add garlic cloves.
  9. Continue to roast about 45 minutes longer, stirring occasionally, until all vegetables are tender, and brown in spots.
  10. Transfer vegetables to large bowl, and serve.


Nutrition per serving: 182 calories, 9 grams fat (1 gram saturated, 1 gram polyunsaturated, 7 grams monounsaturated), 0 mg cholesterol, 24 grams carbohydrate, 6 grams fiber, 3 grams protein.