Roasted Root Vegetables with Rosemary

There’s something comforting about the scent of roasted root vegetables wafting from the oven. This recipe features a colorful medley of radishes, turnips, and rutabaga tossed with olive oil, fresh rosemary, and garlic, then steam-roasted until tender and fragrant.

This delicious combination mellows the peppery kick of radishes and enhances the natural sweetness of rutabagas, resulting in a savory side dish with a balanced flavor.

Whether you’re planning a no-frills weeknight dinner or a holiday feast of Gluten-Free Thanksgiving Sides, this roasted root vegetables recipe is a simple side dish with widespread appeal.

Health Benefits of Roasted Root Vegetables

Blood Sugar Regulating: Turnips, rutabagas, and radishes are all cruciferous root vegetables that are generally considered “non-starchy” despite containing some starch. This trio delivers a variety of vitamins and minerals with less impact on blood sugar than starchy potatoes.

Liver Detoxification: Radishes and turnips may support the liver’s natural detoxification process, while the fiber from all three vegetables aids in healthy digestion and elimination.

Anti-Inflammatory: When paired with anti-inflammatory garlic and rosemary, this easy roasted root vegetables recipe is a tasty way to introduce more variety into your meals.

Roasted Root Vegetables Recipe Ingredients

This beautiful combination of roasted root veggies is a favorite of mine. Their seasons coincide in the fall, making grocery shopping efficient.

• RADISHES – Roasting softens the sharp bite of radishes, resulting in mild flavor with subtle sweetness. Red radishes are easiest to find, but Easter egg radishes add vibrant color if you’re feeling fancy. If they’re particularly large, cut them into eighths for even cooking.
• TURNIPS – Smaller turnips tend to be less bitter so look for ones about 4 inches in diameter or smaller.
• RUTABAGA – One soft-ball-sized rutabaga is plenty. Peeling isn’t necessary unless the skin is particularly gnarly, or wax-coated.

See the recipe card below for the full list of ingredients and detailed instructions.

Tips for Roasting Root Vegetables

• Simplify prep: Save time by opting for a 12-ounce bag of pre-trimmed radishes instead of a bunch with greens attached.
• Cut uniform pieces: Chop the vegetables to a similar size for even cooking. If radishes are large, cut them into eighths rather than quarters.
• Spread evenly: Arrange the veggies in a single layer to allow proper air circulation, ensuring a better roast.
• Optional browning: For extra caramelization, remove the dish of water from the oven once the veggies are fork-tender and roast for an additional 5-10 minutes. Keep an eye on them to prevent the rosemary from burning.

What to Eat with Roasted Root Vegetables

The classic flavors of this recipe complement a variety of dishes to create a complete, satisfying meal:

• Rosemary Garlic Chicken
• Sautéed Brussels Sprouts with Cranberries
• 10-Minute Steamed Kale
• Creamy Mashed Cauliflower with Goat Cheese
• Cranberry Orange Relish

Roasted Root Vegetables with Rosemary

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Chelsea L. Allard
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: about 6 servings 1x
• Category: Side Dish
• Method: Bake
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

This medley of steam-roasted root vegetables featuring radishes, turnips, and rutabaga with rosemary and garlic creates a simple, healthy, gluten-free side dish ready in 30 minutes. Pair it with Rosemary Garlic Chicken for an easy weeknight dinner, or serve it at your next holiday feast.

---

Ingredients

Scale 1x2x3x

1 bunch radishes, trimmed, and quartered

1 pound small turnips, chopped to 1/2-inch cubes

1 pound rutabaga, chopped to 1/2-inch cubes

1 tablespoon extra virgin olive oil

1 tablespoon fresh rosemary, finely chopped (about 3 sprigs)

1/2 teaspoon granulated garlic

1/2 teaspoon salt

Fresh cracked black pepper to taste

Cook Mode Prevent your screen from sleeping while you cook

---

Instructions

1. Warm the Oven: Heat oven to 375º F. Set a casserole dish with an inch of water on the bottom rack of the oven. Line a rimmed baking sheet with unbleached parchment paper.
2. Season the Root Veggies: Toss the chopped root vegetables in a large mixing bowl and drizzle with 1 tablespoon extra virgin olive oil. Sprinkle with 1 tablespoon chopped rosemary, ½ teaspoon granulated garlic, and ½ teaspoon salt. Using your hands, massage the oil and seasonings into the veggies until evenly coated and spread in an even layer on a rimmed baking sheet. Bake until golden and easily pierced with a fork, about 20-25 minutes. CAUTION! Stand back when opening the oven so the steam doesn’t burn your face!
3. Serve: Remove the roasted root veggies from the oven and serve with your favorite protein and greens. Season to taste.

---

Notes

Store any leftovers in a glass container for 3-5 days.