Root Vegetable Bake6 Reviews
- Prep: 25 min
- Cook: 35 min
- Ready In: 1 hr
“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.” - by Megan
Original recipe yields 8 servings
- Preheat oven to 400 degrees F (200 degrees C).
- Combine red potatoes, yam, carrots, parsnip, jicama, and turnips in a large baking dish.
- Mix rosemary, olive oil, garlic, and sea salt in a small bowl; pour over vegetables and toss to coat.
- Bake in the preheated oven until vegetables are tender, 35 to 45 minutes.
Amount Per Serving (8 total)
- 235 cal
- 8.9 g
- 37.4 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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..." See more 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 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 f..." See moreor Easter dinner. The fresh rosemary is very important, don't leave it out!"
mauigirl.. Intermediate not a
"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. Perfe..." See morect and simple and I will make this again & again. Thanks for sharing!"
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