Roasted Root Vegetables


Sometimes vegetables like turnips, rutabagas, parsnips and beets get a bad reputation due to the generally unexciting boiled and mashed versions many of us grew up with. Roasting these veggies brings out their sweet and sometimes nutty flavors and will surprise event the most hardened critics with their deep, layered and complex flavors. These veggies should be firm to the touch with tight skins when purchasing.

Please note that, in this recipe, the beets are handled separately so they don’t discolor the other veggies. This can also be done with garden fresh carrots!

By Jon Emanuel, Executive Chef


  • 2 medium turnips, scrubbed clean and large diced
  • 1 large rutabaga, peeled and large diced
  • 2 medium parsnips, peeled and medium diced
  • 2 medium beets, washed well, peeled and medium diced
  • 2 tsp. dry Herbs de Provence (an herb mixture available at most supermarkets)
  • Salt and pepper to taste
  • Olive oil for roasting


  1. Preheat the oven to 400 degrees.
  2. Place the turnips, rutabagas and parsnips in a bowl and toss with 3/4 of the herbs, salt and pepper to taste, and enough olive oil to lightly coast the veggies.
  3. In a separate bowl, do the same with the beets with the remaining herbs, salt, pepper and oil. Turn out the bowl with the turnips onto a sheet pan or large ovenproof skillet. The beets can be put into a small baking dish or a small ovenproof skillet.
  4. Place both in the oven and roast until veggies are tender and nicely browned, about 30 minutes. Stir both 2-3 times throughout the cooking process for even cooking and browning.
  5. When finished, the turnips, rutabagas and parsnips can be gently combined with the beets and served.