Roasted Root Vegetables


  • 2 medium parsnips
  • 2 medium beets (red or golden)
  • 2 medium carrots
  • 1 celery root (celeriac)
  • ¼ c. Liquid Gold Lemon Olive Oil
  • ¼ c. Liquid Gold Tuscan Herb Olive Oil.
  • Black Pepper


  1. Preheat the oven to 425 degrees.
  2. Wash, peel and cut the vegetables to about an inch cubed, except for the celery root, which should be cut to about 3/4 of an inch cubed. Toss them with about half of the olive oil (enough to thoroughly but lightly coat), a large pinch of the salt & black pepper to taste.
  3. Arrange the vegetables on a baking pan large enough so that there is only one layer and the pieces aren't crowded. Roast the vegetables in the oven for 30-40 minutes, or until tender when pierced with a fork. Serve drizzled with the remaining lemon & herb olive oil.
  4. Garnish with fresh chopped in season herbs.

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