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My review
Root Vegetable Bake
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
1 h servings 235 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 235 calories; 8.9 g fat; 37.4 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 718 mg sodium. Full nutrition
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Reviews
Read all reviews 2427 Ratings
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Most helpful positive review
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 wer...
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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 wer...
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 becaus...
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....
3/16/2013
I had received some fresh root veggies in a local produce box I ordered, and decided to use them in this recipe. I did not have jicama, so I replaced it with fennel as another reviewer suggested...
4/10/2012
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 ...
10/27/2013
This was really good and will make again. The next time, I shall put the turnip and parsnip in about 15 minutes ahead of the rest of the veggies. They took a bit longer to cook. Very flavorful!
10/27/2013
This works with all types of vegetables. I usually use unpealed redskin potatoes, carrots, sweet potatoes, acorn or butternut squash, shallots or onions, garlic, & mushrooms, tossed with olive ...
10/23/2013
I chop my veggies & put them in a large bowl. Mix sesonings & oil then pour it over veggies & mix well. Put them in a foil lined pan for easy clean up. Also check fridge for veggies that migh...