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Citrus Roasted Root Vegetables

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 30 minutes

Cook time: 45 minutes

Servings: 6-8


Roasted Root Vegetables

  • 4 large carrots, peeled and chopped
  • 3 parsnips, peeled and chopped
  • 2 large golden beets, peeled, halved, and sliced
  • 1 medium sweet potato, peeled, halved, and cut into ½-inch-thick slices
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 9 radishes, halved
  • 5 shallots, peeled & halved


  • ⅓ cup fresh orange juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh parsley
  • ⅓ cup olive oil
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • fresh parsley, for garnish


Roasted Root Vegetables

Preheat oven to 450˚F. Line 2 large rimmed baking sheets with parchment paper.

In a large bowl, toss together carrots, parsnips, beets, sweet potato, 1 tablespoon oil, 1 teaspoon salt, and ¼ teaspoon pepper. Divide between prepared pans. Cover with foil.

Bake until vegetables are tender, about 20 minutes. Uncover; add radishes and shallots to pans, stirring to combine. Bake uncovered, until vegetables begin to brown, about 25 minutes more.


In a small bowl, whisk together orange juice, vinegar, chopped parsley, remaining ⅓ cup oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Drizzle onto vegetables; stir to combine. Garnish with parsley, if desired.

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