Roasted Root Vegetables

Roasted Root VegetablesNote: Celebrity chef Robert Irvine created this recipe, which is an alternative to mashed white potatoes. It’s nutrient rich and high in fiber.

Prep Time: About 1 hour

  • 1 cup butternut squash, peeled and diced
  • 1 cup celery root, peeled and diced
  • 1 cup carrots, peeled and diced
  • 1 cup new potatoes, diced
  • 1 cup parsnips, peeled and diced
  • 1 teaspoon garlic, minced
  • ½ teaspoon fresh thyme, chopped
  • 2 tablespoons grapeseed oil
  • a dash of kosher salt
  • a dash of black pepper
  • 1 tablespoon fresh parsley, chopped


  1. Preheat oven to 350ºF (176ºC).
  2. Place all vegetables in a large mixing bowl. Add minced garlic, thyme, oil, salt, and pepper. Toss well and arrange on a baking sheet lined with parchment paper.
  3. Roast in oven for 25-35 minutes until vegetables are carmelized and cooked through. Test by piercing with a fork.
  4. Remove from oven and garnish with fresh parsley before serving.

Servings: 6

Reviewed by: Mary L. Gavin, MD