Root Vegetable Bake


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.

Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hrs
8 servings


  • 1 cup cubed red potatoes

  • 1 large yam, peeled and chopped

  • 4 large carrots, peeled and sliced

  • 1 large parsnip, peeled and chopped

  • 1 jicama, peeled and chopped

  • 2 turnips, peeled and chopped

  • ¼ cup minced fresh rosemary, or to taste

  • 5 tablespoons olive oil

  • 6 cloves garlic, minced

  • 1 tablespoon sea salt


  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.

Nutrition Facts (per serving)

235 Calories
9g Fat
37g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 235
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 7%
Sodium 718mg 31%
Total Carbohydrate 37g 14%
Dietary Fiber 10g 35%
Total Sugars 6g
Protein 3g
Vitamin C 42mg 211%
Calcium 60mg 5%
Iron 9mg 52%
Potassium 970mg 21%

* 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.