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Roasted Root Vegetables


  • 2 medium parsnips
  • 2 medium beets (red or golden)
  • 2 medium carrots
  • 1 celery root (celeriac)
  • 1/2 cup O&CO. Lemon Specialty Olive Oil
  • O&CO. Salt & Herb mix for Pasta & Salads
  • Freshly ground black pepper



  1. Preheat the oven to 425 degrees.
  2. Wash, peel and cut the vegetables. Toss them with about half of the olive oil (enough to thoroughly but lightly coat), a large pinch of the salt & herb mix and black pepper to taste.
  3. Arrange the vegetables on a baking pan large enough so that there is only one layer and the pieces aren't crowded. Roast the vegetables in the oven for 30-40 minutes, or until tender when pierced with a fork. Serve drizzled with the remaining lemon olive oil.