Root Bake

baked rootsMakes about 3 or 4 helpings, depending on the size of your roots. Maybe more or less. My potato was small, my sweet potato and carrot were about the same size, though.


  • 1 potato
  • 1 large sweet potato or yam (or one of each)
  • 1 large carrot
  • 1/2 medium onion or 1 whole small onion
  • sea salt
  • garlic powder
  • onion powder
  • pepper (optional) or paprika (optional)
  • Italian seasoning (optional) or rosemary (optional)
  • oil (I recommend coconut oil, though all I had to use was soybean oil, and it works. It’s just not as healthy.)

To Make:

  1. Preheat oven to 400-425 degrees Fahrenheit.
  2. Wash and peel all roots.
  3. Dice potatoes and sweet potatoes.
  4. Slice carrots and onion.
  5. Toss in a light amount (start with a couple tablespoons and work your way up from there, if necessary) of oil, with a sprinkle of salt and a dash or two, or three, of each of the other seasonings.)
  6. Lightly grease a baking pan (whatever size you need to fit your roots).
  7. Pour in the roots. Spread them out to make one layer, if possible (it’s ok though if it’s not one layer, so long as they are not in a big heap, as that may affect cooking).
  8. Cover with foil.
  9. Bake for about 20-30 minutes.
  10. Check. If roots are soft, they are ready.
  11. Uncover and bake another 10 minutes.
  12. Remove from the oven and let cool for a few minutes before serving.

It’s delicious. Perfect for this season. Pair with stuffing or other seasonal dishes.

cranberry stuffing


Categories: potatoes, roots&tubers | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

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One thought on “Root Bake

  1. Pingback: Cranberry Stuffing | Miss Jessie's Kitchen

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