Roasted Root Vegetables
By Chef Debbi Dubbs

1 1/2 pounds Sweet Baby Carrots

2 pounds Parsnips peeled and cut into 1/2 inch pieces
2 packages Melissa’s Peeled Baby Red Beets
2 pounds Celery Root peeled trimmed and cut into 1/2 inch pieces
2 Maui Onions quartered
2 bunches Baby Turnips peeled
2 cloves Organic Garlic peeled and chopped
Olive Oil Salt and Pepper to taste


Pre-heat oven to 425 degrees. Line baking sheet with foil.

Combine all vegetables, toss with enough oil to coat and season with salt and pepper.

Place veggies on baking sheet and bake until they can be pierced easily with the tip of a knife, approximately 40 minutes.