Roasted Root Vegetables

Cornmeal Crusted Salmon with Roasted Root Vegetables

Serves 8
Prep Time: 20 minutes
Cook Time: 45 minutes


  • 6 medium beets, peeled & cubed
  • 1 bunch radishes, washed
  • 6 whole carrots, scrubbed & cut into ½” pieces
  • 2 rutabagas, scrubbed & cubed
  • 2 sweet potatoes, scrubbed & cubed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup (optional)
  • 1 tablespoon coriander
  • 1 tablespoon powdered ginger
  • ½ tablespoon powdered mustard
  • salt and pepper to taste


1. After prepping the vegetables, preheat the oven to 350°F.

2. In a large mixing bowl, toss the vegetables with the olive oil, maple syrup, coriander, ginger and mustard.

3. Layer 3-4 cookie sheets or baking dishes with parchment paper and lay vegetables out in a single layer on each tray. Place the trays in the oven and roast until the vegetables are soft when a fork is inserted and they begin to turn golden-brown along the edges, about 30-40 minutes.

4. Remove from oven and scoop vegetables off of baking sheets into serving dish. Toss with salt and pepper to taste.

Alternative Prep & Notes:

The beauty of this recipe is that you can substitute any root vegetables  and it will still taste delicious! This is a great opportunity to try some new vegetables that you aren’t so familiar with like parsnips, parsley root, yucca, winter squash, burdock root, jicama and more!

Goes well with salmon, drizzled with garlic aioli or balsamic reduction.

When cutting big round vegetables like beets, rutabaga, sweet potatoes and jicama, it’s easiest to cut them in half and then place the flat side of the vegetable on the cutting board before continuing to cut.

If you do not have enough baking sheets or enough room in the oven, you can place all the vegetables in a covered Dutch oven or casserole dish and bake for the same amount of time.

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