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  • Writer's pictureTitan Shout

Roasted Root Vegetables

By Zac Goldstein

Faculty Advisor

Yield: 4-6 servings


  • 1 large sweet potato, peeled (can be replaced by butternut squash)

  • 1 bunch red or golden beets, scrubbed and trimmed

  • 1 parsnip, peeled (can be replaced by carrots)

  • 2 turnips, scrubbed (can be replaced by rutabaga)

  • 4 to 6 cloves of garlic, minced

  • 1/4 cup olive oil

  • Salt and pepper, to taste

  • Fresh or dried rosemary and thyme


  1. Preheat oven to 400 degrees.

  2. Cut vegetables into uniform chunks.

  3. Place vegetables in a large bowl with the garlic, herbs, salt, and pepper. Toss with olive oil, reserving a tablespoon of the oil.

  4. Place the remaining oil on a baking sheet and spread out the vegetables on the sheet in a single layer.

  5. Roast for 15-20 minutes.

  6. Remove the sheet and stir the vegetables.

  7. Roast for an additional 15-25 minutes until vegetables have darkened.

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