Rosemary roasted root vegetables


This is a super easy and visually appealing way to use the season’s gorgeous root vegetables.

I used beets (red and golden), sweet potatoes, and parsnips, with some fresh rosemary.  Diced them, roasted them in the oven.  Done.  That’s it.

As for those beet greens? Don’t you dare throw them away.  There are a lot of things you can do with them and they are SO good for you.

♫ Music Pairing: how we gonna kick it? ♫

Click to listen: Beastie Boys: “Root Down”



  • 3 beets (or however many of all of these things you have around)
  • 3 golden beets
  • 4 parsnips
  • 3 sweet potatoes
  • Fresh rosemary
  • Olive oil

Seriously, that’s all.


  1. Preheat oven to 400.
  2. Dice all your stuff.
  3. Toss em with salt, olive oil, minced rosemary. Pro tip – I tossed and roasted the red beets on their own, so that they don’t color the other vegetables like the one red sock in your laundry.
  4. Roast for 35 for 40 minutes
  5. I plopped them onto a bed of arugula and squeeze some lemon over the top of the whole thing and topped with additional fresh rosemary.
  6. Done.

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