Sweet & Savory Root Vegetables

When I have to reign myself in from over-eating on vegetables, I know it’s a good recipe.  I’ve made this medley for a few different functions and every time it’s a hit…even among those who do not run to the vegetable platter.
I typically double the recipe and use a large roasting pan so I have some leftovers to pair with eggs for breakfast or just to snack on throughout the day.
Really there’s no exact science to the recipe…just chop the vegetables and toss them with the spices.  Use what roots you have and chop them how you like, the end result will be delicious no matter what!  It’s important to keep dishes like this on hand so when you “don’t know what to eat” you have something healthy and fresh to go for.  It can also be chopped ahead of time, then popped in the oven and pulled out for dinner…easy 🙂

A Word on Fennel Bulb

recipe uses the delicious flavor of Fennel Bulb.  I find, however, that most people gaze upon the crazy vegetable as if it just landed from outer space!  I myself was not familiar with it until a few years ago when my experimental husband brought it home from the store.  Now I add it to a variety of vegetable medleys.  People may also be scared away due to the word “fennel” thinking it will have a strong black licorice taste.  Fennel bulb is very mild with a slight licorice taste when raw, but a subtle flavor when cooked.  It makes a nice addition without over powering, and you may not even know its there.  To prepare, simply slice off the bottom core and chop as you would an onion, the entire vegetable can be eaten.
Fennel contains a variety of phytonutrients (beneficial compounds found in foods that support the body’s function and prevent diseases such as cancer) and is also high in vitamin C, fiber, potassium, and folate.

Sweet & Savory Roasted Root Vegetables

These roots are sweet when roasted and the wine provides an extra burst of flavor. The savory herbs and garlic give an extra pop as well. Even non-vegetable lovers will rave about this dish! Double the recipe for some awesome leftovers that are great for breakfast or lunch
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Side Dish
Servings 10 servings



  • 4 large carrots cut into 1" slices
  • 2 large parsnips cut into 1/2" rounds
  • 1 rutabaga peeled and cut into 1/2" cubes
  • 2 medium turnips peeled and cut into 1/2" cubes
  • 1 fennel bulb chopped (use bulb and stems)
  • 1 red onion sliced
  • 4 medium red potatoes cut into bite sized wedges, unpeeled


  • 3 tbsp. olive oil extra virgin
  • 1 tsp. Himalayan or sea salt
  • 1/2 tbsp. rosemary dried, crushed
  • 1/2 tbsp. thyme dried
  • 1/2 tbsp. oregano dried
  • 3 cloves fresh garlic minced
  • 1/3 cup dry white wine or white wine vinegar optional


  • Preheat oven to 350 degrees. Note: you can roast at 350 for 1.25-1.5 hours or 400 degrees for 50 minutes-1 hour. If doubling recipe, cook time may need extended
  • Cut the carrots, parsnips, rutabaga, turnips, fennel (remove core), and onion according to directions.
  • Place the vegetables into a roasting pan. Toss with the olive oil and spices and put in oven to roast (reserve the garlic and wine).
  • Stir while roasting every 20 minutes. With about 20 minutes left in the cooking time, stir in the garlic and wine. Continue to roast for a total of 1.25-1.5 hours at 350 degrees or 50 minutes-1 hour at 400 degrees. Vegetables should be tender when pierced with a fork