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Perfectly roasted vegetables

A photo of the vegetables after the roast, looking delicious.

This recipe works with lots of vegetables-try sweet potatoes, rutabaga or beets. Use leftovers in a wrap for lunch or purée them and add to vegetable soup.

Serves: 6


  • 1 celeriac root
  • 1 butternut squash
  • 2 to 3 multi-coloured carrots
  • 2 to 3 parsnips
  • 4 to 5 Jerusalem artichokes or sunchokes
  • 1 whole garlic bulb (4 to 5 cloves)
  • Fresh herbs - rosemary, thyme or oregano
  • 1 1⁄2 tbsp olive, canola or grape seed oil
  • Salt and pepper to taste


  1. Pre-heat oven to 400F.

  2. Chop celeriac and butternut squash into thumb-size pieces.

  3. Cut large carrots and parsnips in half lengthwise, then cut crosswise.

  4. Chop Jerusalem artichokes/sunchokes in half.

  5. Break up the garlic bulb and leaving the cloves whole and unpeeled, bash them slightly with the palm of your hand.

  6. Pick the herb leaves off their woody stalks.

  7. Combine the vegetables and fresh herbs in a large glass roasting dish.

  8. Season with salt and freshly ground black pepper.

  9. Add oil and toss vegetables to coat evenly.

  10. Cook, uncovered, stirring occasionally, until tender, about 40 minutes.