Gluten Free

Winter Root Veggie Roast

at a glance
Prep Time 20 minutes
Cook Time 1 hour
Servings 6 -8
5 from 1 vote

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This winter root veggie roast combines carrots, parsnips, beets, fennel, and more until crisp with a flavorful lemon-parsley vinaigrette. It is the perfect way to enjoy the season's bounty of root vegetables!

This Winter Root Veggie Roast combines carrots, parsnips, beets, fennel, and more until crisp with a flavorful lemon-parsley vinaigrette. It is the perfect way to enjoy the season’s bounty of root vegetables!

This winter root veggie roast combines carrots, parsnips, beets, fennel, and more until crisp with a flavorful lemon-parsley vinaigrette. It is the perfect way to enjoy the season's bounty of root vegetables!

Have you ever walked through the produce section and thought, “there are SO MANY VEGGIES! I would love to try them all, but it would take me years” ...? I have that thought pretty often. I’m always floored by Spring’s greens, Summer’s berries, Fall’s squash, and Winter’s roots. There are such beautiful fresh foods available and I feel like I’d have to come up with a highly strategic meal plan to enjoy each one at least once before the season passes. THAT desire, to try them all, is where this recipe comes from. It encourages you to grab the Winter root veggies that you find intriguing and then strategically cook them up in one cohesive dish.

In ONE dish, we can enjoy beets, fennel, parsnips, carrots, and any other roots that you’ve got your heart set on. Chop the roots and then toss them in a simple lemon + parsley vinaigrette. Spread them out on a rimmed baking sheet and bake until crispy perfection! This Winter Root Veggie Roast side veggie dish is delicious and would go extremely well next to some freshly seared fish, a beef roast, or even crispy chicken thighs.

This winter root veggie roast combines carrots, parsnips, beets, fennel, and more until crisp with a flavorful lemon-parsley vinaigrette. It is the perfect way to enjoy the season's bounty of root vegetables!

This winter root veggie roast combines carrots, parsnips, beets, fennel, and more until crisp with a flavorful lemon-parsley vinaigrette. It is the perfect way to enjoy the season's bounty of root vegetables!

This winter root veggie roast combines carrots, parsnips, beets, fennel, and more until crisp with a flavorful lemon-parsley vinaigrette. It is the perfect way to enjoy the season's bounty of root vegetables!

I hope you enjoy. Please remember to make this dish your own and come tell me of your creations! I love hearing about your own flavor combinations.

Winter Root Veggie Roast

By: Cassy
5 from 1 vote
Prep Time: 20 mins
Cook Time: 1 hr
Servings: 6 -8

Ingredients  

  • 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

Instructions

  • Preheat oven to 375 F.
  • In a medium bowl, whisk together the chopped parsley, lemon juice, and olive oil.
  • 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.
  • Bake for 45 minutes to 1 hour, or until outside of vegetables is crisp and they are easily pierced with a fork.
  • Remove from oven and serve warm!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. Krista says

    Krista —  12/06/2017 At 07:17

    This looks so delicious! After roasting, would this be able to freeze well for leftovers? Thanks!

    • Cassy says

      Cassy —  12/18/2017 At 14:52

      Absolutely!

  2. Jayne says

    Jayne —  01/12/2020 At 07:22

    Thanks

  3. Edith Petty says

    Edith Petty —  03/25/2020 At 11:30

    5 stars
    Sounds really yummy, cannot wait to try it.Thanks.

    • Brandi Schilhab says

      Brandi Schilhab —  03/26/2020 At 06:40

      Let us know what you think once you’ve tried it!!

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