Oven-Roasted Root Vegetable Medley

Potatoes, turnips, parsnips and carrots come together to create a rustic vegetable dish that's the perfect companion to turkey dinner. This medley of roasted vegetables is the perfect side dish to add to any holiday table.


4 medium carrots (preferably 2 orange and 2 yellow), peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
8 new red potatoes, cut in half
1 small celeriac, cut into 1-inch pieces
4 baby turnips, cut into wedges
4 large French shallots, peeled and cut in quarters
2 garlic cloves, chopped
2 sprigs thyme, chopped
1 pinch dried oregano
Juice of 1 lemon
ΒΌ cup extra virgin olive oil
Salt and freshly ground pepper, to taste


Preheat oven 400 degrees F.

Add carrots, parsnips, potatoes, celeriac, turnips, shallots and garlic to a large bowl. Stir to combine. Add thyme, oregano, lemon juice and olive oil. Season with salt and pepper and toss to combine so the veggies are evenly coated with the seasoning mixture.

Transfer vegetables to a large baking sheet. If vegetables are overlapping too much, use 2 baking trays. Roast vegetables until tender and golden, stirring vegetables occasionally, about 45 minutes.

Yield: 6 to 8 servings.