Roasted Root Vegetables

Hearty winter root vegetables make a simple and satisfying side dish. Feel free to mix up vegetables to use what you have on hand.

Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.

Makes about 8-10 cups.



4 beets, peeled and chopped

3 carrots, peeled and chopped

2 parsnips, peeled and chopped

1 rutabaga, peeled and chopped

1 wax turnip, peeled and chopped

1 purple top turnip, peeled and chopped

2 yams, peeled and chopped

1 white onion, chopped

6 cloves garlic, whole

6 sprigs, fresh thyme

3 tablespoons kosher salt

1 and ½ tablespoons ground black pepper



  1. Preheat your oven to 500 degrees F.

  2. Place root vegetables on a non-stick baking pan.

  3. Sprinkle salt and pepper evenly over the top of the vegetables.

  4. Sprinkle fresh thyme sprigs over the tops of the vegetables.

  5. Roast for 25-30 minutes, until vegetables are desired tenderness.