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Roasted Winter Roots

Turnip and baby carrots on wooden cutting board.

Try this warm, filling side dish this winter. Feel free to switch up the root vegetables you use to get a different flavor profile.

Makes: 6 servings


  • 4 medium turnips
  • 1 pound baby carrots
  • 1 small white onion
  • 12 cloves garlic
  • 2 Tbsp. olive oil
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. dried thyme
  • 1 tsp. dried dill


  1. Preheat oven to 400°F. 
  2. Peel turnips, cut off ends and cut into bite-sized pieces. Cut onion coarsely into wide slices. Peel garlic cloves.   
  3. Line a baking sheet with parchment paper, and toss the turnip, onion, carrot and garlic in olive oil. Toss with the remaining spices. 
  4. Bake for 45 to 50 minutes or until fork tender. 

Nutrition information per serving: 110 calories; 4.5 g fat; 16 g carbohydrate; 4 g fiber; 2 g protein; 
115 mg sodium

Recipe adapted from: