Herb Roasted Beets & Rutabaga

Herb Roasted Beets & Rutabaga


  • 1 lb. red beets
  • 1 lb. rutabagas
  • 2 Tbsp olive oil
  • 1tsp dried basil, oregano, thyme & rosemary
  • salt & pepper, to taste
  • fresh rosemary, for garnish, optional


  • Preheat the oven to 400 degrees F.
  • Wash and peel the beets and rutabagas.
  • Slice into wedges of similar thickness.
  • Place onto baking pan and drizzle with oil.
  • Use your fingers to coat the beet wedges evenly with oil.
  • Sprinkle the herb seasoning, salt and pepper over the vegetables.
  • Roast, uncovered, until the wedges are tender when pierced with a skewer and the edges have browned slightly (around 40 minutes).

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