Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Roasted Root Vegetables November 9, 2010

Roasted Root Vegetables

Jamie says:  I like reading cooking magazines, tearing them apart (that is, cutting out all the good-looking recipes), and saving the recipes in my homemade cookbook.  (Some of you have seen this cookbook.)  I found a recipe for Roasted Root Vegetables in the Publix Family Style magazine.  Here’s the recipe with some slight modifications:

Roasted Root Vegetables


  • 1 3/4 lbs sweet potatoes, turnips, Yukon gold potatoes, and/or parsnips (I used the first two)
  • 2 medium yellow onions
  • one 16 oz bag of baby carrots
  • ~30 sage leaves, fresh (1 bag)
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper


  1. Preheat oven to 425°F.  Wash sweet potatoes, turnips, Yukon gold potatoes, and/or parsnips.  Cut into 1-inch pieces.  Divide among two 9″x13″ baking dishes.  Peel onion, cut into 1/2-inch wedges, and add to dishes.  Add baby carrots to both dishes.  Mix the veggies in both dishes.  Wash sage leaves.  Roll and cut into fine pieces and add to veggies.  Drizzle oil over veggies, sprinkle with salt and pepper, and toss to coat.
  2. Roast vegetables in oven for about 40 minutes (may take up to an hour).  Test vegetables for doneness at 25 minutes.  Vegetables will be lightly brown and soft when done.  Serves: 4.  Enjoy!

Delicious!  Kathryn kept saying how good it was.  I like the roasted, sweetness of the carrots and sweet potatoes with the sea salt.  The turnip was good for a change, too. 

  • Nutrition note:  Turnips are low in calories, fat-free, cholester0l-free, and are a good source of vitamin C.

2 Responses to “Roasted Root Vegetables”

  1. Bryan Says:

    Awesome! I make something similar to that. I typically add in red bell pepper halfway through the cook time. Have not tried the sage though. Maybe I’ll give it a try.

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