Roasted Vegetables with Turnips, Carrots, and Cauliflower


  • 2 cups cubed butternut squash
  • 2 cups halved Brussels sprouts
  • 2 cups cauliflower florets
  • 2 carrotscut into 1-inch pieces
  • 1 to 2 turnipscut into 1-inch pieces
  • 1 small red onioncut into wedges
  • 1 cup halved red radishes or cubed daikon radish
  • Extra-virgin olive oilfor drizzling
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped rosemary or 12 chopped sage leavesoptional
  • Apple Cider Vinegar Dressingoptional
  • Lemon wedgesfor serving, optional


  1. Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.
  2. Choose any vegetables you like from the list above and place them in separate rows on the baking sheets, grouping vegetables with similar cooking times together. See the notes below for the approximate roasting times for each vegetable pictured. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and golden brown around the edges, tossing halfway through.
  3. If you’re roasting two sheets in the oven at the same time, switch racks halfway through so that the vegetables on both sheets brown evenly. Remove the vegetables from the sheets as they’re done.
  4. Vegetables can be served hot or warm. If you’d like to serve them piping hot, toss them all back into the oven to warm up for a few minutes before serving.
  5. Mix the vegetables together and transfer to a serving platter. Season to taste with salt, pepper and squeezes of lemon. Sprinkle with rosemary and drizzle with apple cider vinegar dressing, if using. Serve with lemon wedges, if desired.

Serves 4


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