Roasted Root Vegetables Recipe | PBS Food

Roasted Root Vegetables


Yield: 6 servings


  • Nonstick cooking spray
  • 6 baby red or yellow potatoes halved
  • 8 medium carrots peeled and cut into 1-inch pieces
  • 4 medium parsnips peeled and cut into 1-inch pieces (about 1/2 pound)
  • 2 medium red onions cut into 8 wedges
  • 1 medium rutabaga peeled and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. With the oven racks in the upper and lower-middle positions, preheat the oven to 400˚. Spray two rimmed baking sheets with nonstick cooking spray. Toss all the ingredients together in a large bowl.
  2. Divide the vegetables evenly among the two baking sheets. Roast, stirring occasionally, until golden brown, about 1 hour, rotating the positions of the baking sheets halfway through cooking. Serve.