Roasted Root Vegetables is an easy recipe I developed with input from Copilot, or as I refer to him, ‘Bluebee.’ Before he changed to Copilot, he was the symbol of a blue “B” for ‘Bing.’ To me, Bluebee symbolizes a worker bee, always busy helping me be more productive.
I love creating recipes instead of searching for them because I have a clear vision of what I want. All I have to do is provide the vegetables, ingredients, or even foods I have on hand, and Bluebee gives me a recipe. Often, it takes some tweaking or me saying, “No, that’s not what I was thinking,” or “Include this or that.” For this recipe, I mentioned I had daikon radishes, turnips, kohlrabi, and Chinese purple sweet potatoes from my gardener neighbor, and I wanted to roast them. We kept working on it until I was satisfied with the ingredients and amounts.
Sometimes, Bluebee is too general with instructions like “salt and pepper,” so I ask for specific amounts to start with, or I mention that my daughter is salt-sensitive and ask for a suitable amount. If you’re interested in other recipes I’ve created, check out A Pickle Patch Bountiful Thanksgiving.
Continue reading for the recipe below.
Roasted Root Vegetables
Ingredients
- 2 Pounds Daikon Radishes
- 2 Pounds Turnips
- 1 Pound Kohlrabi
- 2 Pounds Carrots
- 1 Pound Purple Sweet Potatoes
- 1/2 cup Olive Oil
- 2 Tablespoons Fresh Rosemary Chopped or 2 teaspoons of dried rosemary
- 2 Tablespoons Fresh Thyme Chopped or 2 teaspoons of dried thyme
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Black Pepper
Instructions
Preheat the Oven:
- Preheat your oven to 425℉ or (220℃)
Prepare the Vegetables:
- Peel and cut the daikon radishes, turnips, kohlrabi, carrots and purple sweet potatoes evenly sized 1-inch pieces. Another options is to leave the peels on and scrub them well.
Mix the Ingredients:
- In a large bowl, combine the olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and pepper. Add the cut vegetables and toss to coat them evenly with the seasoning mixture.
Arrange on a Baking Sheet:
- Spread the seasoned vegetables in a single layer on a baking sheet.
Roast the Vegetables:
- Place the baking sheet in the preheated oven and roast for 30-40 minutes, or until the vegetables are tender and golden brown, stirring halfway through the cooking time.
Serve:
- Transfer the roasted vegetables to a serving platter and enjoy!
Notes
- Even Cutting: Ensure the vegetables are cut into evenly sized pieces for uniform cooking.
- Tossing: Toss the vegetables halfway through roasting to ensure even browning.
- Peeling: Peeling the vegetables is optional. Leaving the skins on can add extra texture and nutrients, but make sure to wash/scrub them thoroughly if you choose to leave the skins on.
