Roasted Root Vegetables

roasted root vegetables

Roasted Root Vegetables

Roasted Root Vegetables provide an easy to prepare, sure to please, clean eating delight that goes well with just about any Fall or Winter meal.

Root vegetables are often under-used and under-loved. This is especially true for the myriad of squash that is available and would work well in this recipe such as acorn, pumpkin, kabocha, and of course, butternut. Each of these also offers special benefits such as helping to curb sugar cravings, helping to lower risk of cardiovascular disease, and aiding in the prevention of free radical cells in the body that form cancers.

1 hr 30 mins cook time, 8 servings


• 2 tablespoons coconut oil
• 2 lbs assorted root vegetables (sweet potatoes, butternut squash, red skinned potatoes)
• 1 large sweet onion
• 2 teaspoons Himalayan sea salt
• 1 teaspoon black pepper
• 6 garlic cloves, peeled
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 3 tablespoons fresh parsley, chopped



  1.  Preheat oven to 350F.
  2. Coat the bottom of a glass baking dish with a light layer of coconut oil.
  3. Cut all of the vegetables into bite-size chunks.
  4. Place the vegetables in a large bowl, adding the next three ingredients.
  5. Transfer to baking dish and cover, baking for one hour or until vegetables have reached desired tenderness.
  6. Remove dish from oven, drizzle vegetables with olive oil, and bake for an additional 15 minutes uncovered.
  7. Dress with balsamic vinegar and parsley to taste and serve while hot.



Of all of the root vegetables, butternut squash is probably the most difficult to peel. As a time saver, you may like to consider purchasing this already peeled and cut.

This recipe is really rather fluid. You can use other root vegetables such as fresh beets, parsnip, yucca, rutabaga, or others. You can increase your onions, or remove them completely.

Additionally, your oil drizzle is a matter of choice. If you want oil consumption to be very low, then skip this step altogether. However, if you want your vegetables to be crisper, then a heavier hand may be needed. An additional way to allow the root vegetables to be crisper is to make certain to cook them in a single layer.

Optional fresh herbs are rosemary, basil or thyme. Furthermore, you can choose to use dried herbs instead of fresh.

Any way that you prepare this recipe, it is sure to be a hit.  Please share some of your favored tips for preparing Fall vegetables and look to Pinterest for even more tips.

This recipe for Roasted Root Vegetables is featured in The Best of Fall Holiday Cookbook by Dr. Elise Cohen Ho and Tiffany Boutwell.



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About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Elise Ho is a Natural Health Specialist, CBD Entrepreneur, and Life Skills Counselor.

Dr. Ho offers 30 years of experience and holds multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.

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11 thoughts on “Roasted Root Vegetables”

  1. Yum! I love roasted root vegetables. Fortunately, they have a huge bag of frozen organic ready to roast root veggies at Costco 😉 This recipe sounds yummy!

    1. I just saw that when I was at Costco yesterday. It looks as if they have brought in many new items since last I was there.

  2. I’ve always been a very fussy eater and hardly eat any vegetables. Sweet potato and butternut squash are two I do eat and I had no idea they help reduce sugar cravings. That’s great to know as I have the world’s sweetest tooth .

  3. Hey Dr. Elise Ho,

    Generally root vegatibles are always considered healthy, starting with carrots there’s plenty of those that can even be compaired to super foods.

    Personally, I have always tried to avoid most of the root vegies because of their taste, except just a few which are good to eat. The idea to roast root vegies have never crossed my mind, will be giving your receipe a try soon,

    Thank you for this great idea, will surely look you up on Pinterest and find more such tips,

    – Shantanu

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