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Roasted Root Vegetables

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Serves 6


4 medium-sized root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.
2 chopped carrots
1 medium chopped onion
¼ cup vegetable oil*
Season with your favorite spices

*You can use less oil depending on the size of the vegetables—try adding oil one tablespoon at a time until coated.


  1. Preheat oven to 350°F.
  2. Cut vegetables into large (1 inch) chunks. (Make chunks similar in size so they finish roasting at the same time.
  3. Place in a medium bowl and pour oil over top. Add seasonings and mix well.
  4. Spread an even layer on a baking sheet.
  5. Bake for 45 minutes to 1 hour or until tender.

This recipe was modified from University of Nebraska–Lincoln Extension.

Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title VI, Title IX and Americans with Disabilities Act (ADA) requirements.