Root Roast
Prep time
Cook time
Total time
Serves: 8 servings
  • 2 sweet potatoes, cubed
  • 1 parsnip, cubed
  • 1 rutabaga, thinly sliced
  • 4 tbsp olive oil
  • 5 branches of fresh rosemary
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  1. Preheat oven to 450 F.
  2. Place sweet potatoes, parsnip and rutabaga in a large baking sheet. Make sure they don't overlap, so they have space to bake nicely.
  3. Drizzle olive oil on roots and use your hands to coat evenly. Sprinkle sea salt and pepper.
  4. Scatter rosemary around the baking pan and bake for 25 minutes.
  5. Use a spatula to move the roots around, and bake for another 25 minutes.
  6. Remove from oven and let them cool a bit before serving.
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.
Recipe by at