Roasted Root Vegetables Recipe

Easy and delicious: roasted potatoes, sweet potatoes, carrots, turnips, rutabagas plus Garlic Garlic™ Seasoning.
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  • Ready in: 45 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: 12

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  • 1½ pounds baby red potatoes, skin-on, quartered (about 8)
  • 1 large sweet potato, skin-on, cut into 1½-inch cubes (about 2 cups)
  • 2 cups peeled and sliced carrots (1½-inch thick)
  • 2 cups peeled and cubed turnips (1½-inch cubes)
  • 2 cups peeled and cubed rutabaga (1½-inch cubes)

cooking methods

  • Bake


  1. Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil.
  2. Combine all ingredients on baking sheet. Salt and pepper as desired. Toss to coat.
  3. Bake 25-30 minutes or until vegetables are tender, stirring halfway through.

Makes 12 servings.

Make ahead: Combine step 2 in a gallon freezer bag. Seal well. Refrigerate up to 2 days ahead. Continue with step 1.

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Rated 5 out of 5 by from roasted vegetables are the best Not boring at all I will take roasted vegetables like this to pot luck gatherings and family gatherings never left overs.
Date published: 2018-01-10
Rated 5 out of 5 by from Great root vegetable flavor I didn't like turnips or rutabagas as a child, but this recipe changed that! We really like the variety of root vegetables, and the flavor was very good. I'll definitely make this again, often!
Date published: 2017-11-12
Rated 3 out of 5 by from Quick Everyday Staple OK for everyday but too boring to take someplace for Thanksgiving dinner.
Date published: 2017-11-05
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