Dig Your Veggies Medley by Sue Smith

Dig Your Veggies Medley by Sue Smith

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Prep time:  20 minutes

Cooking time:  35-40 minutes

Servings:  4-6

Note:  Any combination of root vegetables works.  This is a great side dish, or makes a perfect one-dish meal by serving over a whole grain, such as quinoa.  Garnishing with crumbled goat cheese is also a nice variation.


  • 2 golden or red beets
  • 2 turnips
  • 2 carrots
  • 2 parsnips
  • 1 sweet potato
  • 1 daikon radish
  • 1 fennel bulb
  • 1 red onion
  • ¼ cup extra-virgin olive oil
  • 2 T. tamari soy sauce
  • zest of 1 orange
  • 1 T. chopped fresh rosemary or thyme
  • ¼ t. coarsely ground pepper
  • sea salt to taste
  • toasted pumpkin seeds (optional)


  1. Preheat oven to 375 degrees F.
  2. Wash and peel all the vegetables. Cut beets, turnips, carrots, parsnips, sweet potato, and daikon into large bite-sized pieces.  Coarsely chop fennel and cut onion into 8 wedges.
  3. Place in a large baking dish with sides.
  4. In a small bowl, whisk together the olive oil, tamari, orange zest, herbs, and pepper.
  5. Pour dressing over the vegetables and mix well to coat. Use additional olive oil if necessary.
  6. Bake uncovered for 35-40 minutes, stirring every 10 minutes so that vegetables do not stick.
  7. When vegetables are tender and golden brown, check seasoning; add sea salt to taste.
  8. Serve topped with pumpkins seeds if desired.

Recipe courtesy of Sue Smith, Certified Health Counselor


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