Roasted root vegetables

About this recipe

Serving size
1/4 of prepared recipe
Time to make
15 minutes preparation; 45-60 minutes cook time
Special criteria


  • 4 medium root vegetables (potatoes, rutabagas, turnips, parsnips, sweet potatoes, etc.)
  • 2 medium carrots, diced
  • 1 medium onion, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees F.
  2. Peel and cut vegetables into similarly sized bite-sized pieces.
  3. Place vegetables in a medium bowl and pour oil over top.
  4. Add garlic powder and mix well.
  5. Season with salt and pepper to taste.
  6. Spread mixture into a baking sheet or shallow baking pan.
  7. Stir and check vegetables every 10-15 minutes. Vegetables are done when they show signs of crispness and browning and are easily pierced with a fork. Roasting time will average 30-60 minutes, depending on the type of vegetables and size of pieces.

CACFP Crediting Information:
1⁄4 cup = 1⁄4 cup vegetable

Tips and variations

  • Teens can peel and chop vegetables.
  • Younger children can stir ingredients together.
  • Do not crowd the vegetables or use too deep of a baking pan. Doing so will steam vs. roast the vegetables.
  • Experiment with a variety of vegetables (cauliflower, broccoli, beets, etc.), herbs, and spices (basil, rosemary, thyme, etc.).

Nutritional info

Total fat
7 g
Saturated fat
1 g
0 g
117 mg
Total carbohydrates
26 g
Dietary fiber
5 g
3 g
Total sugar
6 g