Adapted from

image courtesy of SaucyGlo (flickr)


  • 1 bunch beets
  • 1 bunch carrots
  • 1 bunch radishes
  • 1 bunch turnips
  • 1 whole yellow onion
  • Extra virgin olive oil
  • Parsley and thyme
  • Salt and pepper


  1. Preheat oven to 400F
  2. Peel and chop vegetables into 1-inch chunks (try to keep the size uniform- this will help them cook evenly.)
  3. Toss veggies in olive oil and sprinkle with herbs, add salt and pepper as desired
  4. Spread in roasting dish; make sure the vegetables are not crowded (touching each other).
  5. Place dish in top 1/3rd of oven, roast for 45 minutes to 1 hour (until lightly brown and fork tender.)
  6. Remove and toss with additional olive oil. Taste and correct seasoning if needed.