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Tasty Tuesday-Roasted Root Vegetables

Roasted Root Vegetables

Yield: 6 ½-cup servings


  • 4 cups variety of root vegetables

  • 2 Tablespoons nutritional yeast

  • 2 Tablespoons vegetable bouillon powder

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ½ teaspoon salt, optional

  • ¾ teaspoon ginger powder

  • 2 teaspoons fresh lime juice

  • 1 Tablespoon extra-virgin olive oil


  1. Choose from: beets, rutabaga, turnip, parsnip, carrots, potato, sweet potato, cassava, Jerusalem artichokes, etc.

  2. Preheat oven to 375°F.

  3. Peel and cube root vegetables and place in a large bowl.

  4. Add remaining ingredients.

  5. Line baking sheets with parchment paper for nice, easy clean-up and spread mixture over large baking sheet.

  6. Bake for 30 minutes.

  7. Remove pans from oven, turn vegetables and then spread them again over baking sheets.

  8. Roast for an additional 25-30 minutes or until the vegetables are tender.

  9. Enjoy and Bon Appétit!

Hints: Freezes well.

Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585


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