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.

Megan

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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.

Nutrition Facts

235 calories; protein 2.9g 6% DV; carbohydrates 37.4g 12% DV; fat 8.9g 14% DV; cholesterol 0mg; sodium 718.4mg 29% DV. Full Nutrition
Advertisement

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2013
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 were astounded at how good this turned out. I cut the jicama and turnip into med-small chunks about thumb size to help them bake easier. I baked my vegetables in an 11x15 pan for about 70 minutes and stirred them several times while they baked. The vegetables became sweet and slightly caramelized so good! Thank you for this recipe!! Read More
(19)

Most helpful critical review

Rating: 2 stars
05/26/2013
This was okay. Won't likely make again. Read More
(3)
31 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/11/2013
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 were astounded at how good this turned out. I cut the jicama and turnip into med-small chunks about thumb size to help them bake easier. I baked my vegetables in an 11x15 pan for about 70 minutes and stirred them several times while they baked. The vegetables became sweet and slightly caramelized so good! Thank you for this recipe!! Read More
(19)
Rating: 4 stars
07/30/2012
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 because I do 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. Read More
(17)
Rating: 5 stars
03/23/2013
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. Perfect and simple and I will make this again & again. Thanks for sharing! Read More
(13)
Advertisement
Rating: 5 stars
03/16/2013
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. I used fresh rosemary and thyme from my herb garden- about 2 Tbsp each. I used a little less olive oil and salt than called for in the recipe simply based on my personal tastes. Save for those slight adjustments I stayed true to the recipe and really loved it. Everyone did! The veggies get that sweet caramelized flavor when they're roasted. Just delicious. Will make this again! Read More
(9)
Rating: 5 stars
04/10/2012
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 lamb for Easter dinner. The fresh rosemary is very important don't leave it out! Read More
(9)
Rating: 5 stars
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! Read More
(4)
Advertisement
Rating: 4 stars
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 might be ready for veggie heaven. Chop them & add to mix. I like this with smoked sausage. Read More
(3)
Rating: 2 stars
05/25/2013
This was okay. Won't likely make again. Read More
(3)
Rating: 5 stars
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 oil & whatever spices you like best. Green beans & beets are good cauliflower & broccoli work too but may take less time to bake. All vegetables taste better roasted until they caramalize. Read More
(3)
Advertisement