Roasted Root Vegetables

Roasted Root Vegetables

Prep Time


Cook Time



5 people

Here’s a great recipe to liven up any family dinner. These roasted root vegetables will warm your heart and your kitchen with a deep and rich aroma that smells as good as it tastes.

Use a combination of carrots, new potatoes, onions, beets, turnips, parsnips, and even table radishes–really, any root vegetables work great!

Click here for the how to video.

Caraway, with its anise tones, greatly deepens the flavors of the root vegetables and adds a peppery note as they roast.


  • 4 lb. assorted root vegetables (cleaned, and cut into the same size to equalize the cooking time)
  • 1/4 cup white wine
  • 2 tablespoons caraway seeds
  • Kosher salt (to taste)
  • Cracked black pepper (to taste)
  • 1/2 - 1- cup olive oil (enough to cover)


  • 1 Preheat oven to 400 degrees.
  • 2 Place caraway seeds into a small heavy kitchen sauce pot, add the white wine, using medium temperature cooking until all the wine is evaporated, stirring often. Use caution not to scorch the seeds.
  • 3 Remove from heat and reserve.
  • 4 Place cleaned and cut vegetables on a baking sheet with an edge. Don’t over crowd.
  • 5 Drizzle the olive oil, cooked caraway seeds, Kosher salt and pepper and toss well.
  • 6 Place in oven for 30 to 40 minutes (turn over vegetables during baking) until the vegetables are well caramelized,


More TFC