Mobile Teaching Kitchen

Roasted Root Veggies with Garlic and Parsley


  • 1½ Tbsp olive oil
  • 4 medium carrots, cut into bite-sized pieces
  • 4 medium turnips, cut into bite-sized pieces
  • 4 medium red potatoes, cut into bite-sized pieces
  • ½ head garlic (cut in half through the cloves)
  • ½ bunch parsley, roughly chopped
  • Juice of ½ lemon
  • Salt and pepper to taste


  1. Preheat oven to 400° F.
  2. Slice the top portion off of the head of garlic and drizzle sliced end with a small amount of olive oil. Toss carrots, turnips, and potatoes with the remaining oil and small pinch of salt.
  3. Arrange veggies in a single layer on a sheet tray. Add the head of garlic, cut-side down and roast for 15-20 minutes or until the veggies are fork tender.
  4. Meanwhile, add parsley and lemon juice to a mixing bowl. When root vegetables are finished roasting,add to the mixing bowl.
  5. Remove cooked garlic cloves from head and smash to puree. Add to bowl with veggies, toss to combine.Serve warm and enjoy!


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