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Sean's Mommy's Roasted Root Vegetables

By: Sean's Mommy  
"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."

Rating: This weblink has been rated 8 times with an average star rating of 4.5 Read Reviews (7)

Rate/Review | 416 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 butternut squash - peeled, seeded and cut into 1-inch dice
  • 3 carrots, cut into 1 inch pieces
  • 1 large sweet potato, cut into 1-inch cubes
  • 1 rutabaga, peeled and cut into 1-inch pieces
  • 3 parsnips, peeled and cubed
  • 3 turnips, peeled and cut into 1-inch dice
  • 1/4 cup extra virgin olive oil
  • kosher salt and pepper to taste

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
  3. Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 210 | Total Fat: 6g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2008 by cbayard 
Roasting vegetables adds so much flavor. I add onions and garlic to these veggies and serve... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by LORITA 
This recipe was a great way to prepare several root veggies together. I did cut them up and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2008 by Sharon Shieh 
A little bland. I divided into 2 casserole dishes and ended up adding some red wine to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2008 by holarosa 
I made a few substitutions based on what I had (carrots, butternut squash, turnip and golden... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by cactusflower 
I did not use the squash as it is not a roo vegetable but used everything else.I cut up a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by TIMBO Supporting Member (Click to learn more about Supporting Membership)
Didn't have parsnips or butternut squash. Added regular potato, garlic cloves and onions. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by Aredendra 
Used this recipe to guide my own mixture of roasted roots. Cooked beneath a roasting chicken... MORE

 
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