Roasted Root Vegetables Recipe
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Roasted Root Vegetables

By: Cathryn White  
"This dish's pretty harvest colors make it any eye-catching addition to the Thanksgiving table. It's a fix-it-and-forget-it favorite of mine. --Cathryn White, Newark, Delaware"

Rating: This weblink has been rated 19 times with an average star rating of 4.4 Read Reviews (15)

Rate/Review | 444 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 20 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 2 cups pearl onions
  • 2 pounds red potatoes, cut into 1/2-inch pieces
  • 1 large rutabagas, peeled and cut into 1/2 inch pieces
  • 1 pound parsnips, peeled and cut into 1/2 inch pieces
  • 1 pound carrots, cut into 1/2 inch pieces
  • 3 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 4 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon coarsely ground pepper
  • 2 (10 ounce) packages frozen brussels sprouts, thawed
  • 3 cloves garlic, minced

Directions

  1. In a Dutch oven or large kettle, bring 6 cups water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse with cold water; peel.
  2. In a large roasting pan, combine the onions, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat.
  3. Cover and bake at 425 degrees F for 30 minutes. Uncover; stir in brussels sprouts and garlic. Bake, uncovered, for 50-60 minutes or until vegetables are tender and begin to brown, stirring occasionally.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2008 by Chef4Six 
I love this dish!!!! I also added sweet potatoes and celery root! I kept the garlic whole and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2008 by Connie Turner 
I really love the roasted veggies. I added diced sweet potato and diced turnip after the first... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2007 by Peter 
Great Thanksgiving side dish. The smell of the dish cooking was wonderful.. and the taste was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2008 by RUBES1 
Lovely recipe. I used fresh thyme instead of dried. Very nice change from the usual veggies we... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2007 by ZAKKIE 
Too many different vegetables marred the taste of any one vegetable. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2007 by shugatoo 
Delicious! Makes a large serving, so prepare for leftovers. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2008 by Mandy2727 
I made this yesterday it was very tasty, i did add some chicken stock during the cooking... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2008 by airforcewife77 
I used a white onion, cut in wedges, instead of the pearl onions, and left out the brussel... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2008 by BRYNSMOMMY 
Made this for this past Thanksgiving. Reduced the servings to only 4 since we were only... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2007 by mikekey 
Very tasty side dish with the Thanksgiving turkey. MORE

 
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