Roasted Root Veggies

This recipe by Nada Saco of Nada’s Gourmet Deli and Mediterranean Cuisine transforms autumn’s humble root veggies and squash into treasure worthy of a holiday table.

Nada was our local foodie in the October issue of Traverse, Northern Michigan's Magazine. Check out the article here.


  • 2 regular turnips
  • 2 colored turnips
  • 2 beets
  • 2 sweet potatoes
  • 2 carrots
  • 1 butternut squash
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 cup fresh dill (or 1 tablespoon dried)
  • Sea salt and fresh ground pepper to taste
  • 1⁄4 cup balsamic vinegar


Preheat oven to 375 degrees. Wash, peel and dice first six ingredients into 1 1⁄2-inch pieces. Place in a large bowl and toss with olive oil, dill, salt and pepper. Spread out evenly on a roasting sheet and bake for 1 1⁄2 hours. Drizzle with balsamic vinegar before serving.