Roasted Root Ratatouille

Roasted Root Ratatouille


(0 votes) 0 0

Ratatouille is a southern French dish consisting of seasonal vegetables roasted together and served in blissful simplicity. This is an American twist on the famed dish, except featuring our seasonal winter vegetables. It's local and luscious!

Shared by
Chicago, IL

Time needed

20 min preparation + 60 min cooking

Serving Size / Yield

8 servings


  • 1 rutabega
  • 4 carrots
  • 2 large parsnips
  • 1 small red onion
  • 2 beets
  • 2 sprigs of rosemary
  • 5 yukon gold potatoes
  • 4 tablespoons olive oil
  • 1 head of garlic
  • 2 teaspoons herbs de provence
  • salt and pepper

Our Readers Also Loved


Preheat your oven to 425 degrees. Chop all of the vegetables into 1-2 inch pieces,. Grease two baking sheets by brushing with olive oil.

Place the vegetables in a large bowl and toss with olive oil, rosemary, garlic, herbs, salt, and pepper. Make sure everything is coated and seasoned well.

Divide the two vegetables between two pans, and then roast in the oven for 1 hour until the veggies are golden and tender. Stir the vegetables every 15 minutes or so. Allow to cool for 10 minutes, and enjoy!

Around The Web