Recipe: Roasted Root Vegetables

Easy + nutritious
Roasted root vegetables in a white bowl

Here’s something to look forward to every fall and winter — roasted root vegetables. Not only are they packed with essential vitamins and minerals, but they’re fiber-rich, which means they’ll keep you feeling full, longer. Perhaps most important, however, is how flavorful they are. Serve with a roast chicken or fish for a delicious meal.

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1 pound red new potatoes
1 large rutabaga
1 medium orange sweet potato
1 parsnip, about 9 inches long
2 carrots
4 tablespoons extra virgin olive oil
1.5 teaspoons onion powder
1.5 teaspoons garlic powder
1 teaspoon chili pepper powder
1 teaspoon black pepper
¾ teaspoon sea salt


  1. Preheat oven to 375° F.
  2. Toss potatoes, rutabaga, sweet potato, parsnip and carrots with olive oil in a large bowl until coated.
  3. Season with onion powder, garlic powder, chili pepper, salt and pepper. Toss until evenly coated.
  4. Spread vegetables into a 9×13-inch roasting pan.
  5. Roast vegetables in preheated oven for 40 minutes, stirring occasionally until the vegetables are tender.

Nutrition Information (per serving)  

Makes 6 servings. Serving = 1¼ cups

280 calories, 16 g total fat, 2 g saturated fat, 0 g trans fat, 4 g protein, 34 g total carbohydrate, 7 g fiber, 12 g sugar, 0 mg cholesterol, 420 mg sodium

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