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“This recipe came out of the Tri-City Herald newspaper on Monday, Jan. 5, 2009. This is their description.....As root vegetables roast their starch breaks down into sugar, and the sugar caramelizes. At the same time, aromatic components in the vegetables become concentrated resulting in richer sweeter flavors that can't be attained by boiling or steaming the same vegetables. Serve as a side dish or in any recipe calling for roasted vegetables. I fixed it, but I didn't have celery or a turnip. I did have a few small white potatoes that I added to the sweet potatoes and the carrots. It was very tasty. Even though I love garlic, I may leave out the garlic next time. It seemed a little too strong for the sweet potatoe and carrot.”

Ingredients Nutrition

  • 1 large onion, halved and cut into 1/2 inch thick wedges
  • 1 large sweet potato, peeled, halved, and cut into wedges
  • 2 carrots, peeled and cut into 1-inch chunks
  • 1 medium celery root, peeled and cut into 1-inch chunks
  • 1 turnip, peeled and cut into bite-size chunks
  • 2 tablespoons olive oil
  • salt & fresh ground pepper
  • 1 teaspoon chopped garlic


  1. Preheat oven to 400 degrees.
  2. On a rimmed baking sheet, toss together onions, sweet potato, carrots, celery root, and turnip.
  3. Add oil and toss to coat.
  4. Season liberally with salt and pepper.
  5. Spread out in a single layer.
  6. Roast in preheated oven for 30 minutes.
  7. Add garlic, and continue roasting until the edges of most of the vetables have browned and they are uniformly tender but not mushy (about 5 more minutes).
  8. Serve immediatedly or cool and refrigerate in a tightly closed container for up to 1 week.
  9. Makes 6 servings.

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