Loving My Roots (Vegetables)

As we edge towards the day that Hallmark, florists, and chocolatiers have designated as the day we express our love to another, I decided to dedicate a post to my love for root vegetables.

Root Vegetables

The Challenge: Roasted Root Vegetables

I love cooking roasted root vegetables for dinner, especially during the colder months of the year. Root vegetables are amazingly versatile and packed with nourishing nutrients for our body: vitamins A, B, and C, antioxidants, and iron, just to name a few. While root vegetables can take a longer time to cook, their great taste and health benefits make it worth the time. Oh My Veggies posted an excellent guide to root vegetables that explains their healthy goodness and diversity.

For dinner, I decided to make a roasted root vegetables medley.


  • 1 cup parsnips (about one large parsnip)
  • 1 cup yukon potatoes (about one large one or two smaller potatoes)
  • 2 1/4 cup sweet potatoes (about 2 medium-sized ones)
  • 1 cup diced onions
  • 1 sweet bell pepper
  • 3 garlic cloves, minced
  • 1 TBS olive oil
  • 1 heaping tsp dried thyme
  • 1 tsp sea salt
  • any other dried herbs


  1. Preheat oven to 375 degrees F.
  2. Line a large baking sheet with parchment paper or grease a 9 x 13 inch baking pan.
  3. Dice the parsnips, yukon potatoes, and sweet potatoes into 1/2-inch cubes, and place everything in a large mixing bowl.
  4. Add diced onions and garlic to the root vegetables.
  5. Add the olive oil, thyme, sea salt, and any other dried herbs you want to the vegetable blend and mix everything together.
  6. After blending the root vegetables, oil, and spices together, pour out the contents onto a baking sheet or baking pan.
  7. Bake in the oven for a total of 40-45 minutes, stirring the vegetables once in between. Once the vegetables are browned, they are ready to take out of the oven.
  8. Top with a bit of parmesan cheese, parsley or any garnishes. This is completely optional.

Roasted Root Vegetables with Thyme

The Verdict: Blend of Tasty Sweet and Savory Flavors

I love using thyme in my savory baked dishes, and this was no exception. I like to blend in sweet potatoes because the sweetness makes the dish more complex in flavors. Give this dish a try, and let me know what you think!

Roasted Root Vegetables

One of the assignments for Apartment Therapy’s January Cure is to bring home some fresh flowers. I picked these up today to add a colorful pop to my dining area.


3 thoughts on “Loving My Roots (Vegetables)

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