Roasted Beets, Turnips, and Carrots

Roasting vegetables is my favorite way to prepare them. I usually just throw some olive oil, salt, and pepper on my vegetables and let them roast in the oven. Sometimes it’s nice to actually mix things up and throw in a few extra ingredients.

Roasted Root Vegetables

The sage is nice and earthy while the balsamic vinegar is just sweet enough. This recipe is great for any old day of the week or for a special occasion. Use any root vegetables that you have on hand. And remember to be careful while handling beets if you use them since they stain everything!

One Year Ago: Cherry M&M Chocolate Chip Oatmeal Cookies and Amazingly Blueberry-ey Blueberry Muffins
Two Years Ago: Colorful Cumin Quinoa Salad
Three Years Ago: Chinese Restaurant Almond Cookies

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Roasted Beets, Turnips, and Carrots

Yield: Serves 4-6

Ingredients:

3 red beets, peeled and cut into wedges
3 turnips, peeled, if desired, and cut into wedges
3 carrots peeled, cut into 1-inch chunks
4 Tbsp butter, melted
2 Tbsp chopped fresh sage
1 tsp salt
1/4 tsp freshly ground pepper
1 Tbsp balsamic vinegar

Directions:

Preheat an oven to 400°F.

Place the beets, turnip and carrots on a baking sheet. Pour the butter over the vegetables. Sprinkle with the sage, salt and pepper. Toss until the vegetables are coated, then spread in an even layer. Roast, stirring occasionally, about 30 minutes. Continue to roast, without stirring, until the vegetables are tender, 20 to 30 minutes longer.

Using a large spatula, transfer the vegetables to a serving bowl. Pour any remaining pan juices into a small bowl and whisk in the vinegar. Drizzle over the vegetables, toss and serve. Sprinkle with chopped fennel greens.

Recipe adapted from Cooking Melangery

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10 Responses to “Roasted Beets, Turnips, and Carrots”

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    1
    SHERRY MURPHY — February 7, 2013 at 5:40 am

    fig vinegar? i am assuming this is the balsamic vinegar?

    • beantownbaker — February 7th, 2013 @ 6:34 am

      I fixed the recipe to be consistent. Any dark flavored vinegar that you enjoy would be perfect in this recipe.

  2. #
    2
    Hani@haniela's — February 7, 2013 at 10:23 pm

    This dish sounds delicious, I love roasting veggies.

    • beantownbaker — February 8th, 2013 @ 10:14 am

      Me too. In fact it’s pretty much the only way I prepare veggies…

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    3
    Liz @ EatingPlaces — February 10, 2013 at 10:31 am

    I love roasted veggies, especially beets! Looks beautiful.

    • beantownbaker — February 11th, 2013 @ 11:21 am

      Beets are one of my favorites too. Can you believe I had never had one until a couple years ago?!?

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    4
    Mike — October 26, 2013 at 9:44 pm

    I used 4 tbs butter and 4 tbs olive oil.
    Tossed vegatables, oil, balsamic vinegar, salt, pepper, 2 tsp or so dry sage and 2 tsp or so dry rosemary in large bowl and then spread on two baking sheets.
    Roasted for 30 minutes and then rotated cooking sheets in oven and roasted for another 30 minutes. No stirring required

    Added 4 smoked Polish sausages cut into 1″ pieces for last 30 minutes.

    Next time I will line cooking sheets with foil to make cleanup simpler.

    A real keeper!!

    • beantownbaker — October 28th, 2013 @ 8:25 pm

      What a great addition with the sausages!!

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    5
    Zanne — March 30, 2014 at 1:25 pm

    I had a beet that was wasting away in the fridge and a lonely turnip too. So I added them and 2 large carrots, all peeled and chunked, into a baking dish. Topped with 2 Tbsp sliced butter, coated with 2 tsp dried sage, half tsp rosemary, salt & pepper. After 1 hour in the oven, stirred, splashed with apple cider vinegar, and served. Very satisfying, and a nice accompaniment to roast chicken. Thanks for sharing!

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