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GET ROOTED: Fall Vegetables, and more

Fall Roasted Root Vegetables

Fall is upon us, and that means fresh vitamin-rich root vegetables are plentiful! Take advantage of them now with this super-easy recipe that’s as healthy as it is delicious. Your friends will root for your cooking!


  • Assorted root veggies of your choice: sweet potatoes, potatoes (regular, Yukon gold, purple), carrots, parsnips, beets, etc., peeled and cut into bite-sized chunks
  • 1 large onion, cut into 1-inch chunks
  • 1/2 cup (tightly packed) fresh basil leaves
  • 5 large garlic cloves, coarsely chopped
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp. red pepper flakes
  • 1 tbsp. brown sugar
  • Salt (to taste)
  • Fresh ground pepper (to taste)


  1. Preheat oven to 450 °F.
  2. Place large shallow baking dish or sheet pan in oven.
  3. In a big bowl toss all the ingredients for the roasted roots, be generous with salt      and pepper, add root vegetables and mix well.
  4. Pull baking dish from oven and place vegetable mixture.
  5. Bake for 25 minutes or until veggies are soft.  Turn vegetables two or three times during roasting.
  6. Once tender, turn on the broiler to caramelize veggies.  Watch closely, turning often.  Anticipate about 5 minutes under broiler. Enjoy!
Adapted from “The Splendid Table’s How to Eat Supper”
Gabriel Spieler
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