Roasted Root Vegetables Roasted Root Vegetables Advocate staff photo by BETH COLVINSalty Parmesan cheese pairs nicely with the sweetness oven-roasting brings out in root vegetables. Montana State University Extension Service March 27, 2013 Comments Advocate-Tested Recipe Roasted Root Vegetables Serves 4. Recipe is from the Montana State University Extension Service. 4 medium root vegetables, such as potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes 2 carrots, chopped 1 onion, chopped 1/4 cup vegetable oil Salt and pepper, to taste 3 tbls. Parmesan cheese 1. Preheat oven to 350 degrees. 2. Cut vegetables into large chunks. Place in a medium bowl and pour oil over the top. Add seasonings and cheese and mix well. Spread in an even layer on a baking sheet. 3. Bake for 1 hour or until tender. Estimated cost per recipe: $1.96. Estimated cost per serving: $0.49.