Roasted Root Vegetables Recipe

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 potatoes, cut into large chunks; 2 carrots, cut thick; 2 parsnips, cut thick; 2 beets, cut into chunks; 1 large onion, cut into wedges; 1 (4 ounce) package mushrooms, cut into large pieces; 1 (12 ounce) can sauerkraut (2 if you like it soupy); 1 teaspoon fennel seed; 1 teaspoon caraway seed; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons oil

Servings: persons

2 potatoes, cut into large chunks
2 carrots, cut thick
2 parsnips, cut thick
2 beets, cut into chunks
1 large onion, cut into wedges
1 (4 ounce) package mushrooms, cut into large pieces
1 (12 ounce) can sauerkraut (2 if you like it soupy)
1 teaspoon fennel seed
1 teaspoon caraway seed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil

1
Preheat oven to 400.
2
Cut the beets to the desired size and microwave a few minutes to soften slightly.
3
Cut all the remaining vegetables to the desired size and place in an oiled 9x13 baking dish.
4
Add the beets.
5
Add any sausage.
6
Toss to coat with oil.
7
Pour on the sauerkraut, fennel, caraway, salt and pepper and mix slightly so the vegetables are exposed.
8
Bake in 400 degree oven uncovered for about 40 minutes or until the vegetables are easy to cut with a fork. If done right, the potatoes should have a roasted outer layer and most of the liquid from the sauerkraut has evaporated, it's good eating regardless.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 potatoes, cut into large chunks, 2 carrots, cut thick, 2 parsnips, cut thick, 2 beets, cut into chunks, and more.

Yes, Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions