Basics Picnic Recipe Side

Roasted Root Veggies

Not a week goes by when I don’t make this recipe. It’s quick! Easy! Nutrition-packed! Pantry-friendly! Works as a main as a side! Great prep item to stretch throughout the week!.


  • Any type of root vegetable or a mix thereof:
    • Potatoes (peeled or not, but thoroughly washed) and chopped
    • Carrots, peeled and chopped
    • Parsnips, peeled and chopped
    • Rutabagas (peeled or not, but thoroughly washed) and chopped
    • Sweet potatoes, peeled and chopped
    • Beets, peeled and chopped
    • Celery root, washed very well, peeled and chopped
  • 2-3 garlic cloves, peeled and chopped in 2-3 pieces each
  • 1 teaspoon salt
  • 2 table spoons olive oil


Preheat the oven to 175 ° C.

In a large bowl, mix oil, garlic, salt, olive oil, and spices of your choice. Add the chopped vegetables and toss well to coat.

Place the chopped veggies onto a baking tray or on a sheet of baking paper.

Roast for 20 minutes, then try poking the veggies for doneness. They should pierce easily with a fork or knife, without a crunch, when done.

Make it a meal

  • Eat with plan yoghurt or sour cream
  • Add to buddha bowls or black bean soup
  • Toss with salad and oil-and-vinegar dressing
  • Use as a side for roasted sausages or lemon-thyme chicken
  • Pulse with cream to make a root veggie cream soup


  • Optional ingredients (use 2-3 max):
    • Rosemary branch
    • 1 table spoon pinch of dried italian or french herb mix
    • 1 teaspoon paprika, spicy, smoked, or sweet
    • 1 teaspoon turmeric
    • 1 onion, quartered
  • Stores splendidly in a fridge for up to 5 days. Great to make on a Sunday to enjoy in salads all week.

Photo by camila waz on Unsplash

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