Roasted Iowa Root Vegetables

Roasted Iowa Root Vegetables

Side Dish Vegetables Roasted Vegetables

A sworn lover of parsnips, this is but one more way to fix them. The use of celery root, a.k.a. celeriac, was an accident since I thought I was buying a rutabaga but it was an excellent addition. I've served this to company with rave reviews and it's fairly healthy if you use the oil sparingly. Great way to enjoy fall and winter produce.

Servings per recipe: 14
Calories per serving: 135
Preparation time: 10m
Total cooking time: 55m


  • parsnips, peeled
  • 6 large carrots, peeled
  • 1 celery root, peeled
  • 1 rutabaga, peeled
  • 1 yellow onion, peeled
  • 3 tablespoons minced garlic
  • 3 tablespoons dried rosemary
  • 2 tablespoons extra-virgin olive oil
  • sea salt and freshly ground black pepper to taste


  • 1   Preheat oven to 400 degrees F (200 degrees C).
  • 2   Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic, rosemary, olive oil, salt, and pepper; seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes; scrape remaining oil and seasonings from container onto vegetables.
  • 3   Roast in preheated oven until browned and easily pierced with a fork, about 45 minutes.

Nutrion facts:

Total Fat 2.6g 4%
    Saturated Fat 0.0g  
Cholesterol 0mg  
Sodium 116mg 5%
Potassium 701mg 20%
Total Carbohydrates 27.4g 9%
Dietary Fiber 7.1g 28%
Protein 2.8g 6%
Sugars 8g  
Vitamin A 5178IU  
Vitamin C 29mg  
Calcium 92mg  
Iron 2mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 49mg  
Folate 75mcg