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Roasted Vegetables

Posted by Jennifer D Hudson on November 30, 2019
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This recipe is deceptive in its simplicity, but it is the perfect side dish for meat and poultry.  It takes a bit of cooking time, but the prep work only takes 15-20 minutes. You can pre-chop the vegetables as well.

  • 4 med. Yukon Gold potatoes (red, white or purple potatoes will work too, however russet’s do NOT!)
  • 1 med. turnip*
  • 1 med. rutabaga*
  • 1 med. sweet potato or yam
  • 1 large sweet onion (Walla Walla or Mayan sweets are good)
  • 4 carrots (peeled), or  1+ cups baby carrots
  • 4 cloves garlic – minced (you can use the jarred minced garlic or garlic paste found in the cold produce section)
  • olive oil
  • butter

 Suggested Seasonings – to taste

  • pepper – ground
  • salt – finishing salts or Hawaiian Hiwa Kai salts are good
  • oregano
  • thyme
  • sage

Preheat oven to 375F. Peel and chop all vegetables into small (½ inch) chunks and put into a large bowl.  Drizzle some olive oil into the bottom of a very large baking pan (I use a ½ sheet cake pan).

Chopped purple yam.
Peeled & chopped purple yam.

Drizzle the chopped vegetables with olive oil & season. Toss the vegetables to make sure everything is coated.

Chopped vegetables in a bowl ready for seasoning and olive oil.
Vegetables ready for olive oil & seasonings

Pour the vegetables into the sheet pan and spread evenly. Cover with a piece of foil (the edges do not need to be sealed down).

Chopped and seasoned vegetables ready to roast.
Ready to roast

Roast for 60-90 minutes, testing for doneness by piercing with a fork. You can stir partway through if you have time, but it isn’t necessary.

Roasted Vegetables
Roasted vegetables

Typically serves 6-10, depending on how much they like it! 

*If you don’t have a turnip or rutabaga, leave them out & it tastes great.  They just add a little more flavor & nutrition.  Turnips are our usual addition – most people don’t even know they are there! 


I made a version of this for Thanksgiving this year, and I didn’t have any potatoes in the house! Instead I used:
– 1 Japanese purple potato
– 1 garnet yam
– 1 medium sweet onion
– 1 medium Aloha bell pepper
– 1 large handful fresh french green beans (ends snipped)
– 3 handfuls of Brussels sprouts (ends trimmed & sliced in half)
– 2/3 package of sliced mushrooms
– 2 HUGE carrots (they were almost 2″ in diameter!)
– 1 yellow carrot

I seasoned it with some finishing salt, black Hawaiian salt, Mexican oregano, savory, & black pepper. I tossed it all in olive oil, spread it in the large ½ sheet cake pan, laid a piece of foil over the top, and baked it at 375F for about 90 minutes. It was delicious!

I just wanted to show you that this basic recipe can be easily modified to suit your needs or what you have in the house.


This is part of our Recipes series.
If you know someone else who would like this recipe, please share!

Roasted Vegetables - NHDI Recipes! This is a great recipe to feed a large group, and it doesn't take much prep work.

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