Root Vegetable Bake

Root Vegetable Bake

20
Megan 1

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 235 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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.

On Sale

What's on sale near you.

Directions

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.

Footnotes

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

Reviews

20
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

This was okay. Won't likely make again.

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...

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...

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....

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 ...

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 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 was okay. Won't likely make again.

This was amazing! Everyone enjoyed it. I used it as a main dish and served it over rice. Definitely something I will be making again and again.

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 ...