Ingredients50 m servings 288 cals
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- 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.
Per Serving: 288 calories; 8.2 g fat; 54.2 g carbohydrates; 4.2 g protein; 20 mg cholesterol; 530 mg sodium. Full nutrition
ReviewsRead all reviews 7
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 ...