Sean's Mommy's Roasted Root Vegetables


I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of parsnips, turnips, and other 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.

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins


  • 1 butternut squash - peeled, seeded and cut into 1-inch dice

  • 3 carrots, cut into 1 inch pieces

  • 1 large sweet potato, cut into 1-inch cubes

  • 1 rutabaga, peeled and cut into 1-inch pieces

  • 3 parsnips, peeled and cubed

  • 3 turnips, peeled and cut into 1-inch dice

  • ¼ cup extra virgin olive oil

  • kosher salt and pepper to taste


  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Place 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: place vegetables into a deep roasting pan.

  3. Roast in the preheated oven until vegetables are tender and golden brown around the edges, about 45 minutes, stirring once during roasting to ensure even cooking.

Nutrition Facts (per serving)

210 Calories
6g Fat
39g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 210
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 121mg 5%
Total Carbohydrate 39g 14%
Dietary Fiber 8g 29%
Total Sugars 11g
Protein 4g
Vitamin C 53mg 266%
Calcium 125mg 10%
Iron 2mg 10%
Potassium 1020mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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