Roasted Root Vegetables

10 minutes


1 hour

4 servings

As we are zooming through the month of October, we have a perfect recipe to get you in the fall mood! We set the mood for our season transition with our favorite fall side, Roasted Root Vegetables. These oven roasted vegetables are tossed in a soy- ginger glaze and garnished with feta cheese and pomegranate arils. We like to use colorful Carrots, Parsnip, Turnips, Beets, Onions, and Brussels; but feel free to use whichever veggies you like best. These vegetables will make a great pairing for any protein like beef, pork, chicken or lamb!


Root Vegetables

  • 1 bag of Brussel Sprouts
  • 6 Parsnips
  • 3 Turnips
  • 6 Carrots
  • 4 Beets
  • 2 Red Onion

Soy- Ginger Glaze

  • 1 Fresh Dried Red Chili 
  • 2 Tbsp Soy Sauce
  • 1 Lemon, Zested 
  • 2 tsp Fresh Garlic, Mined
  • 2 tsp Fresh Ginger, grated
  • 2 tbsp Honey
  • 2 tbsp Extra Virgin Olive Oil
  • Feta cheese, Crumbled
  • Pomegranate Arils


Preheat your oven to 400 degrees. Cut the carrots and parsnips in half long ways and then cut the other vegetables in about 1-inch pieces. Toss the vegetables in extra virgin olive oil, salt and pepper.  Cook for about 30 minutes to 1 hour or until vegetables are golden brown (with beets and turnips: test with a fork or knife, if it easily goes in, they are done). While the vegetables are roasting, whisk together all ingredients expect for the feta cheese and pomegranate arils. When the vegetables are finished, toss vegetables in the soy-ginger glaze. Garnish with feta and pomegranate arils and serve!


Article Provided By: Scarborough Fare Catering