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.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C).

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  • 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.

  • 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.

Nutrition Facts

210 calories; protein 3.5g 7% DV; carbohydrates 38.9g 13% DV; fat 6g 9% DV; cholesterol 0mg; sodium 121.3mg 5% DV. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/17/2008
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. Read More
(70)

Most helpful critical review

Rating: 3 stars
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. Read More
(53)
59 Ratings
  • 5 star values: 40
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
12/17/2008
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. Read More
(70)
Rating: 5 stars
01/20/2009
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. Read More
(56)
Rating: 3 stars
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. Read More
(53)
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Rating: 5 stars
12/29/2008
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! Read More
(27)
Rating: 5 stars
10/05/2009
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 and carrots. I toss the veggies with olive oil and some fresh basil or lemon basil. I have to make a huge pan of these so I can have some left over to use in veggie soup or oxtail soup. During the fall my church also requests the roasted veggies very often.Some of the people say they don't like this veg or that one but when I tell them they ate them in the mix they are astonished. Kudos to Sean' Mom Read More
(19)
Rating: 5 stars
02/24/2010
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 roasted in olive oil for an hour at 400 degrees and they came out perfectly. I will make these over and over again. Read More
(18)
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Rating: 5 stars
03/21/2011
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 added cut up red onion and 1 tbsp chopped fresh rosemary which I mixed in with the oil and salt and pepper. I roasted the vegetables at 400 degrees for 25 minutes and then added a cut up clove of garlic and 6 asparagus broken in 2 inch pieces and roasted everything for another 15 minutes. A big hit! Read More
(16)
Rating: 5 stars
12/16/2009
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 kosher salt and pepper. The flavors are great but it also really presents well - the reds whites and oranges are beautiful! Also reheats well (I just finished some leftovers for lunch!). Read More
(16)
Rating: 5 stars
11/09/2009
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 these veggies before then this recipe is a great introduction to them. Read More
(13)
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