Inspired by Rusted Root



2 lbs. of organic root vegetables, peeled and cut into 1 inch pieces: use potatoes, carrots, parsnips, turnips, rutabagas, beets

1 medium onion, peeled and cut into 1/3 inch wedges

1 tablespoon olive oil


1 head garlic, separated into cloves and peeled

Chopped fresh herb, like rosemary

Balsamic vinegar


  1. Heat oven to 400 degrees.
  2. Place the root vegetables and onion in a roasting pan.
  3. Toss the vegetables with the olive oil and salt to taste.
  4. Do not crowd the vegetables.
  5. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
  6. After 30 minutes, scatter the garlic cloves in with the vegetables.
  7. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
  8. Before serving, add a sprinkling of fresh rosemary or balsamic vinegar or both!