This roasted root vegetable medley is a product of a bit of serendipity and a few internet searches. My local grocery delivery service was offering a farm share at a reduced price (and reduced size). I’ve wanted to try this for some time, but most of the boxes are way too much for one. So I pounced. And ended up with a box of mizuna (Japanese mustard greens) which I really liked, turnips, carrots, and sweet potatoes.
So, what to do with them? I’ve never made anything with sweet potatoes, and I’ve only used turnips for soup. I found this recipe for roasted sweet potatoes, and thought, well why not add more root vegetables, roast them all together, and make it a medley?
Potatoes and carrots are both sweet to start with. Turnips start out a bit pungent and strong, but roasting them transforms that sharp, almost bitter, flavor into something sweet and slightly peppery, which is a good foil for the sweet carrots and potatoes.
This recipe takes advantage of that change and adds a bit of heat from chili powder, cumin, and paprika. And it’s easy too. Just peel and cut up the veggies, sprinkle them with some spices, toss in some olive oil, and pop it all in the oven.
Cook this with some roasted chicken (like the recipe I used for the chicken in my apple almond chicken salad). They both cook at the same temperature, and for the same time. Then you only have to “cook” once to get a whole meal. Tricky huh?
Roasted Root Vegetable Medley
Ingredients
- 1 sweet potato
- 1 carrot
- 1 turnip
- pinch salt
- grinding black pepper
- generous pinch each of: paprika, cumin, garlic powder, and chili powder
- 2 tsp olive oil
Instructions
- Preheat oven to 425 degrees.
- Peel all the vegetables, cut them into chunks, and add to a small bowl.
- Add the spices and olive oil.,
- Toss everything together.
- Pour out onto a small baking tray (like the one from your toaster oven)
- Roast for 30 minutes, tossing the vegetables at the 10 and 20 minute mark.
Roasted Root Vegetable Medley Substitutions and Variations
- Try different potatoes, such as yellow or red
- Experiment with different root vegetables, like celery root or parsnips
- Ditch the “hot” spices and use rosemary, balsamic vinegar, and fresh garlic instead
- Try this with some butternut squash (technically not a root vegetable, but still good)
More Root Vegetable Recipes
Honey Mustard Glazed Carrots for One
Seems fancy, but it’s really easy to prepare. Another recipe that’s both sweet and savory (from the mustard). This will also pair beautifully with roast chicken, and perhaps a glass of chardonnay.
Crispy Garlic Basil Potato Bites
Little bite-size pieces of potato heaven that are crispy outside and fluffy inside. Easier than making French fries, and a lot less messy too. Plus there’s garlic! And basil.
Skin On Garlic Mashed Potatoes
Because potatoes, especially mashed potatoes, are really a food group. Right? These leave the skin on, so they’re less work. Then there’s half and half and garlic, for a warm, creamy mouthful of delight.
That’s really the best thing you can do with root vegetables, with your lunch and for a convenient meal! I LOVE veggies cooked this way! They make a lovely side and a delicious meal with a fried egg added on top or tossed with pasta.
Absolutely my kinda dish.
Thank you!
Ooh, I hadn’t thought of a fried egg. That makes it a whole meal. Great idea!
Wow! I was about to say I will leave out the turnips but I guess the turnip will balance the tastes. Love the idea of roasting veggies I prefer the stovetop but willing to try it in the oven. I will not have to supervise! Yaa!
Hi Archana,
I know what you mean about the turnips! I wouldn’t have voluntarily bought them either. But, since I had them I used them. Roasting makes them sweet and tender.