Roasted Root Vegetables

We love sheet pan recipes.  While the food is in the oven, you have time to clean up, set the table and prepare to eat!

Time: 40 mins including cooking time
Serves: 3-5 people


  • 1 golden beet, peeled and cubed
  • 1 turnip
  • 2 parsnips, peeled, sliced
  • 2 carrots, peeled, sliced
  • 1 onion, chopped
  • 5-6 cloves of garlic, chopped
  • 1/4 cup bacon fat (or oil of your choice)
  • 1/4 tsp sea salt
  • Freshly grated black pepper to taste
  • Garnish with 3/4 tsp thyme


  1. Preheat the oven to 450°F.
  2. In a large bowl mix together all ingredients. Toss until all vegetables are lightly coated in oil.
  3. Spread the root vegetables out over the pans in a single layer.
  4. Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. Cook until the vegetables are well browned.
  5. Remove from oven and gently loosen the vegetables. Sprinkle with thyme. Add more salt and pepper to taste.

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