Rating: 4.55 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

An exquisite dish of roasted winter vegetables, flavored with seasonings. It's a great side dish for beef, as well as pork and poultry.

Recipe Summary test

prep:
45 mins
cook:
1 hr 30 mins
total:
2 hrs 15 mins
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
  • Mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. Mix rosemary, thyme, and oregano in a small bowl.

  • Drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. Scatter bay leaves over vegetables and drizzle lemon juice and red wine vinegar over the top.

  • Roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. Season with salt and black pepper.

Editor's Note:

Please note the differences in ingredient amounts, as well as the substitutions of fresh herbs for dried and a delicata squash for rutabaga, when using the magazine version of this recipe.

Nutrition Facts

297 calories; protein 6g; carbohydrates 64.7g; fat 4.2g; sodium 103.3mg. Full Nutrition
Advertisement

Reviews (11)

Most helpful positive review

Rating: 5 stars
10/16/2014
This was great! I used a mixture of 2 delicata squash, a potato, an onion, and lots of orange, purple and yellow carrots. The seasoning is really tasty - although I did use half of the amount of spices called for. Mine was ready in a little under an hour. This would make a really great holiday side dish. Read More
(5)

Most helpful critical review

Rating: 1 stars
01/09/2015
I was skeptical about using dried herbs but thought I'd give it a try since they're so much cheaper than fresh. I doubled the recipe for a large crowd but ended up using only half the amount of herbs, and it was still way too herby. The dish would have been inedible if I'd used the full amount. I found the texture of dried herbs in a dish with no liquid unpleasant. Read More
(1)
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/16/2014
This was great! I used a mixture of 2 delicata squash, a potato, an onion, and lots of orange, purple and yellow carrots. The seasoning is really tasty - although I did use half of the amount of spices called for. Mine was ready in a little under an hour. This would make a really great holiday side dish. Read More
(5)
Rating: 5 stars
02/06/2015
Very, very nice recipe. The vinegar and lemon give this a nice tang, the diversity of the vegetable flavors are quite complementary to this. I added some salt-less seasoning instead of salt. Leftovers turned into a lovely and rustic soup. Thank you Snowbunny for you recipe. Read More
(4)
Rating: 4 stars
12/30/2015
I used the juice of one whole lemon and quarter cup red wine vinegar. We used the leftovers in soup. Very good the next day. I might try the fresh herbs next time. We used ground thyme and it was a little over powering, however great for the soup. Read More
(2)
Advertisement
Rating: 5 stars
12/12/2015
I made this last night for a Christmas Bunco party. My house smelled wonderful and everyone loved it! I couldn't find a rutabaga, but had some golden beets, so I used them instead. Delicious! Read More
(1)
Rating: 5 stars
12/06/2013
I made it last night using the squashes and other vegetables I had. I think it's always tastier to use fresh herbs, which when using you need to use 3 times as much as dried, and it was great. I roasted it for 40 minutes in a 375 degree convection oven on two 1/2 sheet pans. This morning I picked out the potatoes to slice and fry to eat with eggs. Yummy! Read More
(1)
Rating: 1 stars
01/09/2015
I was skeptical about using dried herbs but thought I'd give it a try since they're so much cheaper than fresh. I doubled the recipe for a large crowd but ended up using only half the amount of herbs, and it was still way too herby. The dish would have been inedible if I'd used the full amount. I found the texture of dried herbs in a dish with no liquid unpleasant. Read More
(1)
Advertisement
Rating: 5 stars
12/01/2014
I substituted the veggies I had on hand-squash zucchini red onion mushrooms but then seasoned as per the recipe-they were a great addition to the meal-thanks for sharing. Read More
Rating: 5 stars
12/28/2016
everyone enjoyed it and I will make it again Read More
Rating: 5 stars
12/25/2021
I followed the recipe, except per one reviewer, I cut back on the herbs a bit. I used my convection oven and it finished cooking in 60 minutes. I just pulled it out of the oven and it tastes great! Will be using it tomorrow for our Christmas Dinner. I think it will reheat well. I can't wait for the compliments! Read More