Rating: 3.5 stars 3.6
18 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.

Recipe Summary

20 mins
1 hr 20 mins
20 mins
2 hrs
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.

  • Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.

  • Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.

  • Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.

  • Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.

  • Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.

  • Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.

  • Remove from the oven and let rest for 20 minutes.

Cook's Note:

Root vegetable sizes and shapes vary. You'll need enough to fill a 9 x 13-inch casserole dish 3/4 full.

Nutrition Facts

309 calories; protein 5.8g; carbohydrates 25.2g; fat 21.7g; cholesterol 68.5mg; sodium 448.4mg. Full Nutrition