Oven Roasted Vegetables


  • 5 cups root vegetables such as: butternut squash, turnips, rutabaga, celeriac root, parsnips, sweet potatoes, Brussel sprouts, cut into diagonals or bite-size pieces
  • 2 tbsp. olive oil
  • Salt and pepper to taste
  • ½ tbsp. thyme or sage
  • Cloves, whole garlic, or slice ginger root, optional


  1. Preheat oven to 350°
  2. Line a large roasting pan with parchment paper.
  3. Put all the ingredients into the pan and toss with olive oil, salt, and pepper, coating the pieces thoroughly.
  4. Bake at 375 for thirty minutes, turning a few times during cooking.
  5. Add thyme or sage toward the end of cooking.

Serves 4

Note: If desired, you can roast chicken thighs in the pan with the vegetables. Toss bone-in skin-on organic chicken thighs in a bag with olive oil, salt, and pepper and lay on top of the veggies to cook.

Share This

Join our email list

Receive information about new research, how to maintain a healthy brain, and events that help you live life with a sharper mind!

Skip to content