Roasted Roots and Green Beans, Easy Vegetable Recipe

Beet, Carrot, Parsnip, Turnip, Sweet Potato, Fresh or Frozen Green Beans

Roasted Roots and Green Beans

Oven roasted veggies may seem like an odd choice for a spring recipe, but where I live, spring is late & cold. We crave hearty comfort food and turning on the oven feels great!

This easy vegetable recipe IS True Comfort Food. We love it with quinoa and simple mung dhal. Use leftover quinoa & roasted veggies to make Quinoa Root Veggie Salad - equally comforting.

For a touch of spring, sub asparagus for green beans.

Total Prep & Cook Time: 70 minutes

4 Large Servings

Nutrition Data, 174g Serving: 80 cal, cal from fat 4, 4g sugars, 15g carb, 0g fat, 129mg sodium, 6g fiber, 5g protein, low cholesterol, good source Vit A, C, K, B6, Folate, Manganese, Potassium. Estimated glycemic load 5

For this recipe, you'll need: a large flat glass or ceramic baking pan, and foil wrap or lid to cover the pan


  • 1 medium beet
  • 2 medium carrots
  • 1 parsnip
  • 1 medium turnip
  • 1 sweet potato
  • 1 1/2 cup fresh or frozen green beans - whole or cut
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  • Optional: Instead of green beans, 1 bunch asparagus
  • 1 Tbsp oil
  • 1/2 tsp dried rosemary leaves
  • 1/4 tsp dried thyme leaf
  • Salt and Pepper to taste


  • Preheat oven to 375 degrees F
  • Scrub veggies, trim ends, and peel the sweet potato
  • Cut the beet in 1/2 inch dice
  • Cut the carrots in 1/2 inch rounds
  • Cut the parsnip in half lengthwise, then in 1/2 inch rounds
  • Cut the turnip and sweet potato in 1 inch cubes
  • If using fresh green beans wash and trim the ends. If using frozen green beans, remove from freezer and set aside
  • If using asparagus, wash, trim the tough 1/3 of the stalks, slice the tender stalks in 2 inch pieces
  • Add chopped vegetables, except for beans or asparagus, to a large flat glass or ceramic baking pan
  • Sprinkle oil, dried rosemary & thyme, and stir veggies until mixed and well coated with oil
  • Cover with foil or lid, bake at 375 degrees F for 30 minutes
  • Uncover and stir in the green beans or chopped asparagus, and salt & pepper to taste
  • Bake uncovered for another 15 - 20 minutes
  • Serve immediately
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Recipe Tips:

The beets are diced small because they take much longer to cook. They do pink up the other veggies, but not nearly as much as you'd think.

Rosemary and thyme add lots of flavor, but if you don't like them, or don't have them in your cupboard, your roasted roots will still be delicious without them.

Baking the veggies covered speeds up roasting time, and lets the veggies cook without drying out. The moisture in the veggies is enough to cook them - no need to add water.

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More Roasted Vegetable Recipes

Basic Roasted Vegetables
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Roasted Brussel Sprouts Roasted Carrots and Beets Roasted Butternut Sunset Roasted Cauliflower Roasted Potatoes Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
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