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Sweet Roasted Autumn Root Vegetables

Kelly Nagy Cramer

"Sweet yet savory autumn side dish goes well with any roasted meat."
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50 m servings 288 cals
Original recipe yields 6 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
  2. 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.
  3. Bake in the preheated oven until vegetables are tender, about 30 minutes.

Nutrition Facts

Per Serving: 288 calories; 8.2 g fat; 54.2 g carbohydrates; 4.2 g protein; 20 mg cholesterol; 530 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 7
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Did not use all vegetables in recipe but it was delicious.

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 re...

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!

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 mi...

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...

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 ...

I have served this for the last three Christmas's and my guests love it!! So easy too!