Roasted Root Vegetables

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.






Roasted Root Vegetables


Submitted by:

Stacey D-J


8 1-cup servings

Preparation time:

1 hours


2 cups sliced parsnip (1/4 inch thick)

2 cups baby carrots

1 cup celery (large pieces)

4 red potatoes (about 1 pound, cut in -inch thick wedges)

2 turnips, peeled, quartered, and thinly sliced

1 pound shallots or onions, thinly sliced

1 large sweet potato, cut in -inch thick slices

cup dry sherry

2 tablespoons olive oil

1 teaspoons salt

1 teaspoon dried thyme

cooking spray


Preheat oven to 425F.  Combine all ingredients except vegetables in large zip-lock bag, squish to combine.  Add vegetables, seal bag, and toss to coat.  Place in roasting pan coated with cooking spray.  Bake for 1 hour and 15 minutes, turning vegetables occasionally. 


This is a wonderful, wonderful dish smells great, is pretty to serve and exceptionally healthy.