Autumn Roasted Potatoes and Root Vegetables


  • 2 lbs. Idaho® russet potatoes, washed and cut into 1-inch chunks
  • 8 oz. turnip, peeled, cut into 1/2-inch chunks
  • 8 oz. parsnips cut into 1/2-inch chunks
  • 4 oz. melted butter
  • 4 oz. olive oil
  • 1 Tbs. kosher salt
  • 1 tsp. fresh cracked pepper
  • 2 sprigs of rosemary
  • 6 sprigs of thyme


  1. Par boil vegetables until cooked half way; strain.
  2. Mix olive oil and butter together.
  3. Toss vegetables in 1/2 of oil; spread remaining oil onto 1/2 sheet pan.
  4. Spread vegetables onto pan.
  5. Sprinkle with salt and pepper; lay herbs over all.
  6. Cook at 375°F until lightly browned.
  7. Turn, cook until browned, remove herbs.
  8. Serve hot.
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Yield: 6 portions

Photo Credit:
Wai Leng Loke
(Recipe Photo Contest Winner)

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