Recipe by Megan
"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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cubed red potatoes
yam, peeled and chopped
carrots, peeled and sliced
parsnip, peeled and chopped
jicama, peeled and chopped
turnips, peeled and chopped
minced fresh rosemary, or to taste
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 because I do like it in moderation but am not fond of a strong rosemary flavor. Gets a 4 due to seasoning changes. For me it has to be perfect as written to get a 5.
This was okay. Won't likely make again.
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 were astounded at how good this turned out. I cut the jicama and turnip into med-small chunks, about thumb size, to help them bake easier. I baked my vegetables in an 11x15 pan for about 70 minutes and stirred them several times while they baked. The vegetables became sweet and slightly caramelized, so good! Thank you for this recipe!!
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. Perfect and simple and I will make this again & again. Thanks for sharing!
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 lamb for Easter dinner. The fresh rosemary is very important, don't leave it out!
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. I used fresh rosemary and thyme from my herb garden- about 2 Tbsp each. I used a little less olive oil and salt than called for in the recipe, simply based on my personal tastes. Save for those slight adjustments, I stayed true to the recipe and really loved it. Everyone did! The veggies get that sweet, caramelized flavor when they're roasted. Just delicious. Will make this 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 oil & whatever spices you like best. Green beans & beets are good, cauliflower & broccoli work, too, but may take less time to bake. All vegetables taste better roasted until they caramalize.
Perfect as is! Everyone LOVED this!
* Percent Daily Values are based on a 2,000 calorie diet.
Root Vegetable Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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