Roasted Root Vegetables

Chef Richard 8 Servings 30 minutes

In addition to more common vegetables, look fro: Malanga, a dense, starchy root with a rough brown coat and crisp flesh; name root (pronounced “nawmay” – the African word for “yam”), with its white flesh and bark like skin; and cassava, which has a crisp white flesh and a tough brown skin.


  • 2½ pounds Malanga, name root, cassava (yucca), rutabaga, sweet potato, carrot, parsnip and/or russet potato
  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons pure maple syrup or maple-flavored syrup
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic-pepper seasoning
  • ½ teaspoon dried basil, crushed
  • ½ teaspoon dried marjoram, crushed


  • Wash and peel all vegetables. Cut or slice vegetables into irregular-shaped 1 inch pieces. Cook, covered, in boiling water in a large saucepan for 8 minutes; drain well. Meanwhile, grease a large shallow roasting pan; set aside.
  • Combine oil, vinegar, syrup, sugar, garlic-pepper seasoning, basil, and marjoram in a large mixing bowl. Add vegetables to bowl; toss gently to coat. Arrange vegetables in a single layer in the prepared roasting pan.
  • Roast, uncovered, in a 425°F oven for 25-30 minutes or until vegetables are tender and golden brown, stirring once halfway through.

Note: If using Malanga, name root or cassava, you may want to increase the olive oil to ¼ cup.