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Roasted Root Vegetables

Roasted Root Vegetables

"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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Ingredients

1 h 35 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  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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Reviews

Read all reviews 22
  1. 32 Ratings

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Most helpful positive review

I love this dish!!!! I also added sweet potatoes and celery root! I kept the garlic whole and added some shallots! Keep all the veggis about the same size to help with even cooking time and so n...

Most helpful critical review

Maybe it's my oven, but the cooking time is WAY too long on this.

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I love this dish!!!! I also added sweet potatoes and celery root! I kept the garlic whole and added some shallots! Keep all the veggis about the same size to help with even cooking time and so n...

I really love the roasted veggies. I added diced sweet potato and diced turnip after the first 15 minutes and they were wonderful. Be sure that all veggies are cut to approximatly the same size ...

Lovely recipe. I used fresh thyme instead of dried. Very nice change from the usual veggies we eat. The rutabega was a bit bitter, so next time I might omit that, but didn't affect the overall o...

Great Thanksgiving side dish. The smell of the dish cooking was wonderful.. and the taste was great.

Excellent dish. I used turnips instead of the rutabaga and I added sweet potato. It cooked in the time allotted, and was great! My husband and 2 year old daughter loved it.

Maybe it's my oven, but the cooking time is WAY too long on this.

As a person who has always hated sweet potatoes, I am proud to say that this recipe allowed me to enjoy them! I had also never cooked or eaten a rutabega, and LOVED it!

Great recipe and a great way to eat your veggies.

I used a white onion, cut in wedges, instead of the pearl onions, and left out the brussel sprouts. My boys said it was too spicy (??) but the rest of us really liked it, even my daughter who h...

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