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Roasted Roots with Herbs

Herbs appear regularly in our CSA boxes and dry well if you don’t use them right away. Sliced fennel is also great in this recipe.


1 lb carrots
1 lb beets
1lb turnips
2 tbsp olive oil or coconut oil
1/2 tsp of each:
Salt, Pepper, Rosemary, Thyme, Sage, Savory


  1. Wash all vegetables and cut into 1-inch cubes/pieces
  2. Toss in a bowl with olive oil or melted coconut oil
  3. Chop all the herbs very small and add to the vegetables
  4. Roast in a 400 degree oven for 30-40 minutes until all roots are cooked.