Recipe 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."
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butternut squash - peeled, seeded and cut into 1-inch dice
carrots, cut into 1 inch pieces
sweet potato, cut into 1-inch cubes
rutabaga, peeled and cut into 1-inch pieces
parsnips, peeled and cubed
turnips, peeled and cut into 1-inch dice
extra virgin olive oil
kosher salt and pepper to taste
Roasting vegetables adds so much flavor. I add onions and garlic to these veggies and serve them over pasta. A little balsamic vinegar adds more flavor too.
A little bland. I divided into 2 casserole dishes and ended up adding some red wine to the second which did help. Would definitely add something to this, such as onions and garlic as suggested by another reviewer.
This recipe was a great way to prepare several root veggies together. I did cut them up and marinate with EVOO and some other spices before putting them in the oven. My husband really enjoyed them. However, I only had to cook for 30 minutes@ 450.
I made a few substitutions based on what I had (carrots, butternut squash, turnip and golden beet only). But the basic idea I think was the same and it came out delicious!
I did not use the squash as it is not a roo vegetable but used everything else.I cut up a large onion and some celery to the mix of parsnips, rutabaga, turnips,sweet potatoes, regular potato, and carrots. I toss the veggies with olive oil and some fresh basil or lemon basil. I have to make a huge pan of these so I can have some left over to use in veggie soup or oxtail soup. During the fall, my church also requests the roasted veggies very often.Some of the people say they don't like this veg or that one but when I tell them they ate them in the mix, they are astonished. Kudos to Sean' Mom
These are delicious and perfect for the winter season and I think you can probably use any root vegetables you have. I used turnips, sweet potatoes, beets, and parsnips. So simple, too - I roasted in olive oil for an hour at 400 degrees and they came out perfectly. I will make these over and over again.
This was a really tasty, flexible recipe. I only had a rutabaga, the turnips, and a butternut squash on hand, but that was still a great combo. I tossed some garlic powder, onion powder, kosher salt, and pepper. The flavors are great, but it also really presents well - the reds, whites, and oranges are beautiful! Also reheats well (I just finished some leftovers for lunch!).
I do enjoy roasted vegetables. I bought a bag of pre-cut mostly root vegetables at the Farmer's Market today which contained butternut squash, carrots, potatoes, turnip, parsnip and onions. I added cut up red onion, and 1 tbsp chopped fresh rosemary, which I mixed in with the oil and salt and pepper. I roasted the vegetables at 400 degrees for 25 minutes, and then added a cut up clove of garlic and 6 asparagus broken in 2 inch pieces and roasted everything for another 15 minutes. A big hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Sean's Mommy's Roasted Root Vegetables
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 54
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