Roasted Root Vegetables

February 08, 2015 3 774 Views


  • 1/2 cupof yellow beets
  • 1/2 cupof red beets
  • 1/2 cupof celery roots
  • 1/2 cupof rutabaga
  • 1/4 cupof onions
  • 1/7 cupof fresh thyme
  • 1/7 cupof salt
  • 1/7 cupof pepper
  • 1/5 cupof olive oil


  1. Use a knife to peel of the skins of all your ingredients and then cut them into the desired shapes with equal thickness. Cut the beets into quarters, and then cut them into about half centimeter triangles. Cut off the skin of your rutabaga and cut it into quarter. Next, cut it into triangle shape as well. Cut the onion and celery roots.

  2. In a foiled roasting pan, add all the cut vegetables. Add some fresh thyme, olive oil, salt and black pepper. Mix them well. Make sure all the vegetables are coated with oil. Bake them in the oven at 380 degrees for 20 minutes. Then, stir them again and return into the oven for another 15 minutes. Be careful not to let the beets and onion to burn. It is done when a fork can go through the vegetable easily.

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