Roasted Iowa Root 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.

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
14 8-ounce servings


  • 8 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.

Cook's Notes:

Vegetables can be reheated in oven for 15 minutes if made ahead.

Serve with honey if you want to further entice young eaters.

Nutrition Facts (per serving)

135 Calories
3g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 135
% Daily Value *
Total Fat 3g 3%
Saturated Fat 0g 2%
Sodium 116mg 5%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 25%
Total Sugars 9g
Protein 3g
Vitamin C 29mg 146%
Calcium 93mg 7%
Iron 2mg 9%
Potassium 701mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.