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Roasted Root Vegetables

  • 30 min prep time
  • Serves 4-6


2 parsnips peeled and cut into ½ inch pieces

2 golden beets peeled and cut into ½ inch pieces

3 carrots cleaned and cut into ½ inch pieces

1 turnip peeled and cut into 8 wedges

1 red bell pepper cut into ½ inch pieces

2 fennel bulbs, stalks trimmed, bulbs cut in half lengthwise and each half cut into 4 or 5 wedges, leaving the core intact

2 garlic cloves smashed and minced

1/3 cup plus 2 tbsp. extra virgin olive oil

1 tsp. chopped fresh thyme

1/2 tbsp. ground turmeric

1 1/2 tsp. Kosher salt

1/4 tsp. plus 1/8 tsp. freshly ground black pepper


1. Preheat oven to 400°F.

2. In a large bowl, combine 1/3 cup olive oil, garlic, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the parsnips, beets, carrots, turnip, and bell pepper. Toss until the vegetables are evenly coated with the dressing.

3. In a medium bowl, whisk together the remaining olive oil, salt, pepper, and turmeric. Add the fennel and toss well to fully coat with the dressing.

4. Combine the root vegetables and fennel onto two baking sheets in a single layer.

5. Roast without stirring for 20 minutes. Rotate the pan and continue roasting for another 20 minutes, or until the vegetables are brown and easily pierced with a fork.

Serve warm or at room temperature.