Roasted Root Vegetables

Yield: 8-10 Servings

3 Large Sweet Potatoes

2 Large Red Beets

2 Large Rutabagas (Turnips will Work Instead)

1 Large Purple Onion

8 Large Breakfast Radishes 

3 Tablespoons Olive Oil

1 Tablespoon Powdered Orange Peel

2 Teaspoons Great Lakes Seasoning

½ Teaspoon Hawaiian Alaea Sea Salt

½ Teaspoon Ground Pink Peppercorns

We have chosen sweet potatoes, beets, and rutabagas for this recipe because we grow them all in our garden and love the colors and unique combination of flavors they bring to the dish. In fact, we love the combination so much that this has become one of our Signature recipes at the farm. But you can use almost any combination of root vegetables: redskin potatoes with sweet onions and carrots, for example. No matter which combination you choose, we think this recipe may very well become one of your “go-to’s” when considering the perfect side dish for roasts, braised meats, chops, and the like.


Preheat oven to 375 degrees. Line a baking sheet with aluminum foil to allow for quick clean up.


Peel vegetables and roughly chop into 2” pieces and place on prepared baking sheet.


Whisk together olive oil, orange peel, and seasoning blend. Pour over top of vegetables and toss to coat. Place on center rack in oven and roast for 45-50 minutes until vegetables are tender when pierced with a fork, but slightly crispy on the outside.


Remove from oven, and toss with Hawaiian Sea Salt and Pink Peppercorns before serving.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Great Lakes
Our Signature Great Lakes
blend is perfect for those
dishes that start in the great outdoors and end at your table: delectable dishes like venison, wild game, mushrooms, root vegetables, and potatoes. Try it with pork, beef, and seafood, too!
Great Lakes Juniper Berry Seasoning by MorningStar Kitchen
Hawaiian Alaea
Sea Salt
Harvested from Hawaii's
clay-lined salt ponds, this salt
is ideal for Home Chefs who want to distinguish themselves. It locks in the moisture and flavor of grilled and roasted meats; and its robust earthy and sweet flavors make it perfect for brines, rubs, marinades, and more. 
Hawaiian Alaea Sea Salt from MorningStar Kitchen
Pink Peppercorns
While they have a fresh,
peppery flavor, pink
peppercorns are not pepper.
They are the fruit of a Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle. 
Pink Peppercorns from MorningStar Kitchen