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Chef Megan Mitchell

Online Cookbook

Roasted Root Vegetables

Roasted Root Vegetables


  • 1 red onion, peeled and ½ inch dice
  • 1 sweet potato, peeled and ½ inch dice
  • 2 golden beets, peeled and ½ inch dice
  • 12-15 large Brussels sprouts, cleaned and halved
  • 1 large or 2 small fennel, ½ inch dice
  • Extra virgin olive oil, for drizzling
  • Salt and pepper, to taste
  • 2 tbsp. finely chopped rosemary
  • 1 tsp. garlic powder


  1. Preheat oven to 375°F.

  2. On a small sheet pan, place the red onions and golden beets. On a larger sheet pan place the sweet potato, sprouts and fennel. The beets take longer to cook than the other vegetables so they need to go in first.

  3. Drizzle all of the vegetables with EVOO. Sprinkle with salt and pepper followed by the chopped rosemary and garlic powder. Toss to evenly coat.

  4. Start by roasting the beet and onion tray for 10-15 minutes. Then add the other veggie tray to the oven and roast for another 20-25 minutes or until they are golden brown and cooked through.

  5. Remove and toss all of the vegetables together. Serve warm or room temperature.


    Recipe Courtesy of Megan Mitchell

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