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  • Roasted Root Vegetables

  • Roasted Root Vegetables

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    Recipe card click here.

  • 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.