You’ve harvested all these beautiful potatoes, onions, beets, carrots and other great root crops after months of growing, so now what do you do with them all? One delicious way to cope with the bounty is to roast those veggies! The preparation isn’t complicated, and roasting seals in the flavors while they cook until they’re sweet and tender.


These delicious vegetables are ready to complement your meal (or even be the main dish).

Photo Credit: Mary Moore

Vegetables ready to roast

After peeling the vegetables, toss them in the vinegar and oil mix and spread them out in a casserole dish to roast.

Photo Credit: Mary Moore

Wrapping sweet potatoes for cooking

After using a fork to pierce the sweet potatoes and coating them with oil, wrap the veggies in foil and fold up the edges to contain any oozing juices.

Photo Credit: Mary Moore

Creamed potatoes

Once your sweet potatoes are roasted and peeled, mash them in a dish and top with butter and cinnamon for a true treat!

Photo Credit: Mary Moore

You can adjust this first roaster recipe to include whatever root vegetables are available. For example, the ingredients show a choice of sweet potatoes or carrots. Pick whichever one you prefer, or mix and match according to your taste. You can also try using different types of vinegar when you make this dish. Balsamic vinegar will give your vegetables a heartier taste, while apple cider vinegar offers a sharper tang. Vinegars with herbs such as chives or thyme will infuse milder vegetables, while white wine vinegar adds a crisp taste that really enhances onions.

Basic Roasted Vegetables


  • 4 small beets
  • 8 small potatoes
  • 6 small onions (adjust according to taste)
  • 2 medium sweet potatoes or 4 medium carrots
  • ¼ cup vinegar of your choice
  • ¼ cup olive oil (or mild-tasting vegetable oil of your choice)
  • 2 tablespoons fresh thyme or marjoram


Clean root vegetables thoroughly. Remove any greens and long tap roots. Potatoes and carrots can be cut into smaller pieces, but keep onions and beets whole. Remove the skins of sweet potatoes, but leave the skins on the beets.

After preparing your vegetables, preheat your oven to 450 degrees F. In a small bowl, mix 2 tablespoons of fresh thyme or marjoram from your garden into ¼ cup vinegar. Add ¼ cup of olive oil. Mix. Pour the oil-and-vinegar mixture over the vegetables, and toss until all veggies are coated. (This is easier if you put the vegetables in a bowl and pour the oil/vinegar mix over them.)

Place the vegetables in a baking dish, spreading them out into a single layer. Place in the oven on the highest rack to prevent the bottoms of the vegetables from burning. Bake uncovered for about 20 minutes, then take veggies out and stir well to keep them all coated with oil. Bake 20 more minutes or until vegetables are tender. Allow them to cool slightly, then serve.

Creamed Roasted Sweet Potatoes

Sweet potatoes can be easily roasted, then creamed and topped with butter and cinnamon to create a beautiful dish for family or company.


  • 3 medium sweet potatoes
  • 2 tablespoons butter
  • Ground cinnamon (to taste)


Preheat oven to 450 degrees F. While it’s heating, clean your sweet potatoes thoroughly (leave skin on). Using a fork, prick several holes in the top of each veggie for air to escape during cooking. Lightly coat sweet potatoes with oil, wrap each loosely in foil, then place on a metal baking dish. Roast for about 45 minutes or until tender.

After potatoes have cooled, peel the skin off and discard. Place the sweet potatoes in a casserole dish and mash with a fork or vegetable masher. Place butter on top, then sprinkle liberally with cinnamon. Bake in 350 degree F oven until warm. Serve immediately.

Roasted Garlic

Garlic can also be roasted and used in other recipes, like lasagna. You can also use it to dress meats or other vegetables, or just spread it on crackers or bread for a flavorful snack.


  • 3-6 heads of garlic
  • Olive oil
  • Salt (to taste)


Preheat oven to 450 degrees F. Wash off garlic, but don’t remove the papery outer skin. Cut off roots and top of garlic. (The tops of the cloves should be exposed.) Place the garlic in a covered roasting pan, leaving space between each head. Drizzle with oil, then salt to taste. Cover the roasting pan. Bake for 30 minutes or until tender.

Let cool, then either serve with crackers or bread, or remove the delicious garlic inside and refrigerate until you’re ready to add it to your favorite meat, stew or dish. If you accidentally overcook it, pull the garlic out of the papery shell, remove the tough, chewy edge and mash it. It’ll still be great as a snack or added to a recipe.

You can easily play with any of these recipes to give them your own personal flair. The delicious aromas and wonderful meals will certainly make all the time you spent tending your root crops this season well-worth the work!