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 servings 210 cals
Serving size has been adjusted!

Original recipe yields 10 servings

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Nutrition

  • 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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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

34
  1. 46 Ratings

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Most helpful

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.

Most helpful critical

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...

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.

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 th...

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...

I made a few substitutions based on what I had (carrots, butternut squash, turnip and golden beet only). But the basic idea I think was the same and it came out delicious!

I did not use the squash as it is not a roo vegetable but used everything else.I cut up a large onion and some celery to the mix of parsnips, rutabaga, turnips,sweet potatoes, regular potato, an...

This was a really tasty, flexible recipe. I only had a rutabaga, the turnips, and a butternut squash on hand, but that was still a great combo. I tossed some garlic powder, onion powder, koshe...

These are delicious and perfect for the winter season and I think you can probably use any root vegetables you have. I used turnips, sweet potatoes, beets, and parsnips. So simple, too - I roa...

I do enjoy roasted vegetables. I bought a bag of pre-cut mostly root vegetables at the Farmer's Market today which contained butternut squash, carrots, potatoes, turnip, parsnip and onions. I ad...

Didn't have parsnips or butternut squash. Added regular potato, garlic cloves and onions. Got turnips and rutabaga from our CSA and never cooked or tasted before. If, like me, you never had t...