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Easy Oven-Roasted Root Vegetables


Easy Oven-Roasted Root Vegetables
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Indulge your taste buds in a symphony of flavors with this hearty and wholesome Roasted Root Vegetables recipe. A vibrant medley of rutabaga, turnips, parsnips, butternut squash, carrots, and sweet potatoes comes together in perfect harmony, creating a dish that's as visually stunning as it is delicious. Whether it's a festive feast or a cozy family dinner, these roasted root vegetables are a delightful addition to any meal.


  • 1 rutabaga, peeled and cut into 1-inch pieces
  • 3 turnips, peeled and cut into 1-inch pieces
  • 3 parsnips, peeled and cubed
  • 1 butternut squash, peeled, seeded, and cubed
  • 3 carrots cut into 1-inch pieces
  • 1 large sweet potato, peeled and cubed
  • 1/4 cup extra virgin olive oil
  • Sea or kosher salt and pepper to taste


  1. Preheat the oven to 450F (230C).
  2. Place the chopped root vegetables into a large mixing bowl. Drizzle with olive oil, and toss until well coated. Season with salt and pepper.  Optional: Stir in a scoop of Morphus Fiberus to increase the fiber in your diet.
  3. Place the vegetables into a deep roasting pan and roast for about 45 minutes, or until the vegetables are tender.
  4. Stir once about halfway through cooking.

Feel free to add rosemary, garlic, or any other spices to this dish.

Lisa is a Registered Holistic Nutritionist (RHN) who focuses on helping women find relief in perimenopause and menopause. Lisa has more than eight years of experience in the health and wellness space. She is also in perimenopause and experiences the occasional hot flashes, some anxiety, and irregular cycles. She is passionate about listening to her body, eating as much of a whole-food diet as possible, and exercising for strength and longevity.