Roasted Root Vegtables


Roasted Root Vegetables

Chef Michael Turner

Serving: 4 Adults

Time: 35-40 Minutes

Rosemary Olive Oil


  • 1 Pound Yukon or Red Potatoes (Medium Dice)

  • 1 Pound Celery (Medium Dice)

  • 1 Pound Rutabagas (Medium Dice)

  • Half Pound Carrots (Medium Dice)

  • 1 Pound Parsnips (Medium Dice)

  • 1 Pound Turnips (Medium Dice)

  • 2 Large White Onions (Small Dice)

  • Salt & Pepper to taste

  • 4-6 Tablespoons of Olive Oil



Preheat Ofven to 400F. Wash and scrub outside of root vegetables to remove dirt. Cut vegetables into 1x1 Inch cubes. Toss in large bowl of cold water to prevent oxidation. Once everything is cut, strain vegetables in a colander. Over your sink drizzle the olive oil and mix into vegetables with your hands. Lightly Salt and Pepper and then transfer vegetables to a suitable roasted pan.  Roasted Vegetables for 45 Minutes, when finished, take a fork or toothpick to test the tenderness of the vegetables. When ready, drizzle more olive oil and salt and pepper to taste.


Optional Olive Oils : Family Reserve, Garlic, Tuscan Herb, Mushroom & Sage, Manzanilla, Chiptole .