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Root Vegetable Bake

Root Vegetable Bake

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Megan

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

camohn
17

camohn

7/30/2012

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.

Christine
15

Christine

1/11/2013

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!!

mauigirl
11

mauigirl

3/23/2013

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!

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