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Root Vegetable Bake

Root Vegetable Bake


"Vegetable mix baked to perfection. I go through phases of wanting just vegetables for a main dish. My mom gave me this recipe and she got it from a friend. It's simple to do; peel and cut the vegetables and put them in a casserole dish."
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1 h servings 235 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine red potatoes, yam, carrots, parsnip, jicama, and turnips in a large baking dish.
  3. Mix rosemary, olive oil, garlic, and sea salt in a small bowl; pour over vegetables and toss to coat.
  4. Bake in the preheated oven until vegetables are tender, 35 to 45 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 23
  1. 25 Ratings

Most helpful positive review

This recipe is amazing, it will surprise you! My husband was skeptical (to say the least) when he saw me cutting up all the root vegetables. I followed the recipe exactly, my husband and I wer...

Most helpful critical review

This was okay. Won't likely make again.

Most helpful
Most positive
Least positive

This recipe is amazing, it will surprise you! My husband was skeptical (to say the least) when he saw me cutting up all the root vegetables. I followed the recipe exactly, my husband and I wer...

very good.I cut the salt back to 1 tsp though...1 TB of salt is a lot and need to keep things healthier for hubby with high blood pressure. For personal reasons I cut the rosemary in half becaus...

OH YUM! I used the root vegetables that I had on hand so I did not use jicama or turnips. Doubled up the others. Used about 4 Tablespoons of olive oil and a Tablespoon of fresh snipped rosemary....

I had received some fresh root veggies in a local produce box I ordered, and decided to use them in this recipe. I did not have jicama, so I replaced it with fennel as another reviewer suggested...

This was really delicious! I left out the potatoes because I was also serving garlic mashed. My supermarket didn't have jicama. I substituted fennel. It was amazing, a great complement to roast ...

This was really good and will make again. The next time, I shall put the turnip and parsnip in about 15 minutes ahead of the rest of the veggies. They took a bit longer to cook. Very flavorful!

This works with all types of vegetables. I usually use unpealed redskin potatoes, carrots, sweet potatoes, acorn or butternut squash, shallots or onions, garlic, & mushrooms, tossed with olive ...

I chop my veggies & put them in a large bowl. Mix sesonings & oil then pour it over veggies & mix well. Put them in a foil lined pan for easy clean up. Also check fridge for veggies that migh...

This was okay. Won't likely make again.

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