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Sean's Mommy's Roasted Root Vegetables

Submitted by: Sean's Mommy

Living In: Jacksonville, Florida, USA

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

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Savory Roasted Root Vegetables

Submitted by: mgoblue1

Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!

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Roasted Autumn Root Vegetables

Submitted by: WillMetz

Roasting really brings out the earthy flavors of these beets, potatoes, parsnips, turnips, and rutabaga. A bit of vinegar and goat cheese add just the right amount of zing.

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Roasted Root Vegetables With Apple Juice

Submitted by: Christine L.

Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.

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Roasted Root Vegetables

Submitted 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

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Roasted Root Vegetables With Apple Juice

Submitted by: Christine L.

Caramelized roasted vegetables made with a white wine syrup.

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Photo of: Becel(R) Garlic and Rosemary Roasted Root Vegetables

Becel® Garlic and Rosemary Roasted Root Vegetables

Submitted by: Becel®

These hearty vegetables mixed with the robust flavours of garlic and rosemary work particularly well with any lean steak.

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Absolutely Delicious Baked Root Vegetables

Submitted by: NEWSAHMOM

This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!

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Winter Root Vegetables

Submitted by: Mary Jane Jones

Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce. --Mary Jane Jones, Williamstown, West Virginia

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