Sweet Roasted Autumn Root Vegetables

Rating: 4.67 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sweet yet savory autumn side dish goes well with any roasted meat.

 By Kelly Nagy Cramer
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Ingredients

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

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.

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  • Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.

  • Bake in the preheated oven until vegetables are tender, about 30 minutes.

Nutrition Facts

Per Serving:
288 calories; 8.2 g total fat; 20 mg cholesterol; 530 mg sodium. 54.2 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
jen
Rating: 5 stars
12/25/2016
I made a scaled down version with only sweet potato and rainbow carrots. This was a great replacement for the old sweet potato 'casserole ' at our holiday dinner everyone loved it and nobody missed the marshmallows! Will definitely make this again. Read More
Helpful
(4)
Amy
Rating: 5 stars
08/22/2014
My husband really had his work "cut out" for him. Cutting all those root vegetables was a JOB for sure. However he said it was worth all the effort. The vegetables were delicious. We added a red pepper and served this with Smoked Chicken Sausage with cheese from Costco. Read More
Helpful
(3)
Shamrock
Rating: 5 stars
10/26/2015
Did not use all vegetables in recipe but it was delicious. Read More
Helpful
(3)
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danelle
Rating: 4 stars
02/29/2016
I had a bag of frozen root veggies from Costo and thought this would flavor it well. It had sweet potatoes parsnips carrots and onion in it- perfectly cut up which was a huge time saver! I cut the sauce down by half as it seemed like a lot of butter for the 4 of us. It was good not awesome. I will try again though..... with all the sauce. Read More
Helpful
(2)
thedailygourmet
Rating: 5 stars
11/26/2015
Wow this was truly delectable! I made a slight change and added a little bit of thyme and a potato to this. I could eat this every week and not tire of it! Read More
Helpful
(2)
kalynmarie
Rating: 4 stars
06/27/2016
went out on a limb here since these veggies always seem to go bad before i find a way to use them.. we liked this recipe! added a little honey and nutmeg and cooked about 10 mins longer in the oven. Read More
Helpful
(1)
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marlee
Rating: 4 stars
12/05/2018
A nice simple recipe that tastes great. Read More
LYNNE K
Rating: 5 stars
02/25/2019
This recipe has great flavor and the entire family enjoyed it. Will definitely make this again even though the chopping of all those root veggies took more than 20 mins. I was using a brand new oven and to get the veggies tender it took about 20 more mins. Next time I make this recipe I'll use the convection oven setting to reduce the cook time. Read More
Barbara
Rating: 5 stars
12/15/2016
I have served this for the last three Christmas's and my guests love it!! So easy too! Read More