Oven-Roasted Root Vegetables

Yield: 6 servings


  • 2 medium (about 3 cups) parsnips, peeled and cut into ½” baton
  • Half a medium (about 3 cups) rutabaga, peeled and cut into ½“baton
  • Half a medium (about 3 cups) Kabocha Japanese pumpkin, seeded and cut into ½”baton
  • 1 cup baby carrots
  • 1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 Tablespoon DDPK dried parsley flakes


  1. Preheat oven to 375oF.
  2. Toss all the vegetables in a bowl with olive oil, garlic, salt, and pepper.
  3. Transfer to a sheet pan in single layer, cover and bake in the oven for 20 minutes. Uncover and stir vegetables.
  4. Bake uncovered 20 minutes or more, until vegetables are starting to brown, stirring occasionally.
  5. Sprinkle with parsley flakes and serve warm.