Winter Root Veggie Roast

Prep Time 00:20 Cook Time 01:00 Total Time 1:20 Serves 6-8



  • 1/2 cup parsley, chopped
  • 2 tablespoons lemon juice (about one small lemon)
  • 1/4 cup extra virgin olive oil
  • 3 carrots, peeled
  • 3 parsnips, peeled
  • 2 rutabaga, peeled
  • 2 large or 3 small beets, peeled
  • 1/2 medium yellow onion
  • 1 bulb fennel
  • 1 teaspoon sea salt


  1. Preheat oven to 375 F.
  2. In a medium bowl, whisk together the chopped parsley, lemon juice, and olive oil.
  3. Chop the carrots, parsnips, rutabaga, and beets into 1-inch cubes, then slice the fennel and onion into large chunks. Place in a large bowl and toss with the lemon-parsley sauce and salt. Spread the vegetables onto one large or two medium rimmed sheet pans, ensuring they don't overlap. 
  4. Bake for 45 minutes to 1 hour, or until outside of vegetables is crisp and they are easily pierced with a fork. 
  5. Remove from oven and serve warm!


Recipe Notes


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