Intentional conversation about spiritual things
over really good food

Roasted Root Vegetables

The best thing about fall in Texas is the root vegetables: beets, potatoes, sweet potatoes, turnips, carrots. Think you don't like beets? You just haven't had them like this before. We're using what we found at the farmer's market for this recipe, but feel free to use whatever root vegetable you want to. They all roast well together. Also, don't commit the ultimate sacrilege of throwing away perfectly good beet greens. They are delicious.


  • 3 large beets, peeled and cut into 1 inch cubes, with the greens washed and set aside
  • 3 large potatoes, any variety will do, peeled and cut into 1 inch cubes
  • 2 sweet potatoes, peeled and cut into cubes
  • 1 large turnip, peeled and cut into 1 inch cubes
  • Four large carrots, peeled and cut into 1 inch cubes
  • Olive oil
  • Thyme
  • Salt and Pepper to taste
  • White wine, or white wine vinegar

  1. Preheat the oven to 425.
  2. Add beets, potatoes, sweet potatoes, turnip, and carrots to a large baking dish.
  3. Drizzle olive oil over the top of the vegetables, sprinkle with thyme, salt, and pepper.
  4. Use your hands or spoons to toss vegetables until completely coated in olive oil.
  5. Put in the oven at 425 for about 45 minutes. Stir vegetables occasionally in the dish to make sure they are all cooking evenly.
  6. Remove dish, splash about a quarter cup of white wine or white wine vinegar over the vegetables.
  7. Put back in the oven, and cook until liquid is gone and the vegetables are soft.
  8. Remove from oven, add beet greens to the dish and toss until wilted.
  9. Serve with a dash of vinegar and salt to taste.