Roasted Root Vegetables

Total Time
1 hr
13 min
47 min
Two kinds of potatoes, carrots, parsnips, beets, and onions make this a hearty side dish for roast chicken or pork.


olive oil

1 Tbsp

uncooked red potato(es)

¾ pound(s), small, scrubbed and quartered

uncooked sweet potato(es)

1 large, peeled and cut into 3⁄4-inch chunks

uncooked carrot(s)

4 medium, sliced

uncooked parsnip(s)

2 medium, peeled and sliced

uncooked beets

1 cup(s), fresh, peeled and cut into 3⁄4-inch chunks

uncooked onion(s)

2 medium, cut into 3⁄4-inch chunks

canned chicken broth

½ cup(s)

canned tomato paste

1 Tbsp

garlic clove(s)

2 medium clove(s), crushed

dried thyme

½ tsp, crumbled

table salt

½ tsp

black pepper

¼ tsp, freshly ground


  1. Preheat the oven to 400°F. Place the oil in a large shallow roasting pan or jelly-roll pan. Heat the pan in the oven until the oil is hot, about 2 minutes. Add the red potatoes, sweet potato, carrots, parsnips, beets, and onions.
  2. Combine the broth, tomato paste, garlic, thyme, salt, and pepper in a small bowl. Pour over the vegetables; mix well. Bake, stirring a few times, until the vegetables are tender, about 45 minutes. Serve hot or warm. Yields about 3/4 cup per serving.


The beets add a sweet flavor to the dish and turn it a vibrant red-pink.

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