Sean's Mommy's Roasted Root Vegetables

Sean's Mommy's Roasted Root Vegetables

34
Sean's Mommy 2

"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."

Ingredients 1 h 15 m {{adjustedServings}} servings 210 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
  3. Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
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Reviews 34

  1. 46 Ratings

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cbayard
12/16/2008

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.

LORITA
1/20/2009

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.

Sharon Shieh
12/21/2008

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.