Roasted Carrots and Turnips with Herbs

Roasted Carrots and Turnips with Herbs



  • 7 carrots (small, peeled and cut into diagonal slices)
  • 2 turnips (large, peeled, sliced, then cut into diagonal strips slightly larger than turnips)
  • 11/2 tbsps olive oil (enough to coat vegetables)
  • balsamic vinegar (2 tsp. plus 1 tsp.)
  • 1 tsp fresh rosemary (very finely chopped)
  • 1 tsp sage (very finely chopped fresh)
  • salt (and fresh ground black pepper to season if desired)
  • ground black pepper (salt and fresh, to season if desired)
Total Time
50 min


Preheat oven to 350 F. Peel carrots and turnips and cut into diagonal pieces, making the turnips slightly larger than the carrots, since turnips cook a little faster. Put vegetables into ziploc bag, pour in olive oil and 2 tsp. balsamic vinegar, then add herbs. Seal the bag and squeeze to move the vegetables around until they are well-coated with oil and the vegetables are mixed around.

Spray a roasting pan with olive oil, or drizzle on a tiny bit of oil and wipe around with a paper towel if you don't have an olive oil mister. Pour veggies out onto pan and spread around so they're in a single layer. Roast 35-45 minutes, until vegetables are softened and starting to brown. Put into serving bowl and toss with remaining 1 tsp. balsamic vinegar, and season with salt and pepper if desired. (I used the tiniest bit of sea salt and no pepper.)

Serve immediately.

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Nutrition Facts

Amount Per Serving
Calories 270 Calories from Fat 60
% Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2750mg 115%
Potassium 710mg 20%
Total Carbohydrate 44g 15%
Dietary Fiber 5g 20%
Sugars 33g
Protein 2g
Vitamin A 420%
Vitamin C 35%
Calcium 10%
Iron 10%
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