Who doesn’t like to switch their vegetables up? I know I do! It gets pretty old to eat the same thing…like just eating carrots, or just eating cherry tomatoes, or just eating kale. You’ve got to give your body a bit of everything, you know? Different ingredients provide different minerals and vitamins, so it’s always a great idea to eat new stuff. This weekend, I decided that my family really needed to get “rooted”. Not literally or figuratively, just nutritionally.

I went to the grocery store and got three different types of roots: sweet potatoes, parsnips and rutabagas. My husband is a picky eater and tends to like conventional stuff…you know, “normal” foods. He is a bit conservative when it comes to food and trying new things. My job is to dress things up a bit! Not only make them look delicious, but also give them the right texture and the right flavor. I am all about that and I love it! It’s always such a fun challenge. Try my Root Roast. It’ll provide all of the above…good nutrition, good presentation, good texture and definitely good taste!

Root Roast
Prep time
Cook time
Total time
Serves: 8 servings
  • 2 sweet potatoes, cubed
  • 1 parsnip, cubed
  • 1 rutabaga, thinly sliced
  • 4 tablespoons olive oil
  • 5 branches of fresh rosemary
  • Sea salt, to taste
  • Black pepper, to taste
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Prep all f your ingredients ahead of time (make sure you scrub and rinse your parsnip, rutabaga and sweet potatoes well...try to make the sweet potato and parsnip cubes pretty close in size; also, don't forget to cut the rutabaga into very thin slices).
  3. Place all of your roots (sweet potatoes, parsnip and rutabaga) in your large baking sheet. Make sure they’re not on top of each other, so they have space to bake nicely.
  4. Drizzle olive oil on your roots. Use your hands to distribute the olive oil equally, just to make sure everything is coated. Sprinkle sea salt and pepper.
  5. Scatter rosemary around the baking pan and place pan in the oven. Bake for 25 minutes.
  6. Once 25 minutes have passed, take the baking sheet out of the oven. Using your spatula, move the roots around. Place the baking sheet back into the oven for another 25 minutes.
  7. Remove from oven and let them cool a bit.
  8. Serve immediately or store them in a Tupperware container for later.
Tools You’ll Need:
- Large baking sheet
- Aluminum foil
- Spatula
- Cutting board
- Sharp knife
- Paper towels
Nutrition Information
Serving size: 1 serving -- Calories: 123 Fat: 7 g. Carbohydrates: 15 g. Protein: 2 g.

Root Roast

Root Roast

Root RoastRoot Roast


  1. This is my first time cooking with parsnip or rutabaga. Did you peel the parsnip or rutabaga? It doesnt look like you did from looking at the pictures. The recipe looks so yummy. I can’t wait to make it tonight.

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