Slow-Roasted Root Vegetables



2 carrots


1-2 parsnips


1 small rutabaga


2 small turnips


4 small beets


2 tbsp oil


8 tbsp fresh herbs


6 cloves of garlic


Sea salt to taste


2 tbsp agave (optional)




Preheat oven to 300 degrees. Prepare a foil covered baking pan.


Wash, peel and cut the root vegetables into uniform ½ to 1 inch pieces. Rinse and drain well or pat dry.


In a large bowl, mix oil, fresh rough chopped herbs of your choosing, 6 cloves garlic fine mince, and salt to taste. Toss root vegetables into bowl and mix well to distribute oil and herbs. Pour out root vegetables onto your baking sheet and use your hands to distribute into a single layer.


Roast about 30 minutes.


Increase oven temperature to 350. Rotate pan and turn vegetables. If desired, drizzle with 2 tbsp of honey, maple syrup or agave if desired (optional).


Roast until browned and tender and syrup begins to bubble, about 10 minutes longer.


Serving suggestion:


Serve with vegetarian meatloaf and a green salad.

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