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+ servings

Winter Root Veggie Roast

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


  • 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!