Gluten-free – Roasted Root Vegetables

What a great time of year we are in.  Autumn offers a bounty of local vegetables and our root vegetables offer us great nutrients well into the December, January months.

Here is a recipe courtesy of Rhonda Barr’s “What’s Up With Gluten” book that highlights the root vegetables.  Just in time for Thanksgiving:

Roasted Root Vegetables

Courtesy Rhonda Barr – Ya’d Never Know Bakery 71 King St W, Dundas

This is one of Rhonda’s favourites and is particularly timely since root vegetables will be plentiful in our area.  Try this for Thanksgiving!


Preheat oven: 350 ° F ι  Prep Time: 25 min ι Cook: 1 hour 15 min ι Serves: 12

  • 454 g carrots
  • 454 g parsnips
  • 454 g red and yellow beets
  • 15 small turnips (about 1 1/2” diameter)
  • 1/2 cup hot horseradish
  • 1/2 cup butter
  • 1/2 cup olive oil
  • 1 lemon zested and juiced
  • Salt & Pepper to taste


  1. Peel carrots, parsnips and cut into 2” rustic pieces
  2. Peel baby turnips and leave whole
  3. Peel beets, cut same size as other vegetables, boil in salted water for 15 minutes. Strain in a large bowl add all vegetables
  4. Melt butter add oil, horseradish and lemon.  Add this mixture to vegetables and toss well.
  5. Spread vegetables on a cookie sheet and season with salt & pepper
  6. Roast in a 350° F oven for 1 hour, tossing vegetables every 15 minutes

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