Recipe: Roasted Root Holiday Medley


One of our favorite holiday dishes is Myong’s Roasted Root Holiday Medley.  The simplicity and beauty of these fall root vegetables makes the holiday extra special. The calorie content is very low and the health benefits are just amazing! The colors a vibrant and go beautifully with the other traditional holiday s high calorie fare.

—Rob Feiner, Myong Gourmet & The Global Grill

roasted root holiday medley recipe from myong gourmet, mount kisco

Recipe: Roasted Root Holiday Medley


  • 4 carrots, cut lengthwise about 4 inches in evenly diced
  • 4 sweet potatoes, sliced and cubed
  • 4 parsnips, sliced and cubed
  • 3 medium sized beets (roast separately at 500 degrees for 1 hour 15 minutes. DO NOT PEEL prior to cooking).
  • 4 Bosc pears, cored and halved
  • 1 tablespoon fresh parsley, finely chopped for garnish


  1. Place evenly on a baking sheet all of the veggies, except for the beets.
  2. Roast uncovered at 400 degrees for about 16-20 minutes. Let cool, toss in holiday bowl.
  3. Peel the beats after cooled, cube them and add them into the mix.
  4. Toss everything together.
  5. Serve cool or room temperature.


Some of the veggies take longer to roast and some will go quicker. It’s the cut size that determines how quickly everything will roast. This dish can be made a few days in advance.

Myong Gourmet, 487 Main Street, Mount Kisco, 914-241-6333,



About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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