Roasted Root Vegetables

There is nothing quite so tasty as fresh produce. Especially when it comes straight from your own garden.

My sister and I had a feast the other day. We spent the morning in the garden, weeding out of control grass, pruning tomato plants, and harvesting lots of fresh stuff. We spent most of the afternoon in the kitchen, washing, drying, cutting, separating and storing the harvest. And we spent the early evening preparing dinner.

There were so many fine summer root veggies that we decided to go all out, roast them, and feature them as the centerpiece to a fine meal. (Said fine vegetarian meal of four dishes:)

(Recipes for the crisp summer salad and the tabbouleh can also be found on my blog.)

The steamed greens front and center are beet greens from the beets we roasted and some Swiss chard also from the garden. If you ever cook beets, always remember that the greens are edible and are really good for you, so you probably should stick them in the microwave or a salad before throwing them all away.

This dinner was incredibly satisfying, maybe partly because everything on the plate (except for the potatoes, sadly) we grew ourselves. The beets were sweet and delicious, the carrots tender, the potatoes crisp, and the baby onions added the perfect touch. It was all a mix of late summer tastes that also work well in autumn, and I know it’s a dish of veggies I’ll make again and enjoy.

Ingredients (serves 4 to 5)

About 5-7 beets, peeled and chopped

About 6-8 medium potatoes, chopped

About 6 large carrots, peeled and chopped

About 6 baby onions or shallots, halved

Extra virgin olive oil

Salt and pepper, to taste

Dried thyme, to taste


1. Prepare vegetables. Preheat oven to 400 degrees Fahrenheit.

2. In a large bowl add the olive oil, salt, pepper and thyme. Toss all veggies in mixture. Arrange on two large baking sheets (if placed in baking dishes, veggies will steam and get soft instead of roasting).

3. Roast 35 to 50 minutes until tender. Halfway through the bake time take the veggies out, stir and rearrange on the sheet, adding more olive oil if necessary. When finished, enjoy!

Tags: , , , , , , , ,

Categories: Main dish, Season: Fall, Season: Summer, Side dish


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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