For enhanced flavor, consider adding a sprig of rosemary or thyme to the roasting pan. A drizzle of balsamic glaze after roasting adds a touch of sweetness and acidity that complements the earthy vegetables. Ensure vegetables are cut into similar sizes for even cooking.
Sean's Mommy's Roasted Root Vegetables
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING10 People
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VIEWS187
Embrace the vibrant flavors of autumn with this medley of roasted root vegetables. A symphony of sweet and earthy notes, kissed with olive oil and perfectly seasoned, transforms humble roots into an elegant and unforgettable side dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Fiber8 g
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Protein4 g
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Saturated Fat1 g
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Sodium121 mg
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Sugar11 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 450 degrees F (230 degrees C). (5 minutes)
02 Step
Recipe View 10 mins Place butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper: place vegetables into a deep roasting pan. (10 minutes)
03 Step
Recipe View 45 mins Roast in the preheated oven until vegetables are tender and golden brown around the edges, about 45 minutes, stirring once during roasting to ensure even cooking. (45 minutes)
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Christian Stracke
Apr 4, 2025The rosemary tip added such a nice aroma to the dish!
Watson Collins
Nov 30, 2024Roasting them at a high heat really brings out the sweetness in the vegetables.
Shayna Dietrichanderson
Sep 8, 2024I added a drizzle of balsamic glaze after roasting, and it was divine!
Pascale Wintheiser
Jun 21, 2024My kids even loved it! A definite win for getting them to eat their vegetables.
Zoila Ziemann
Jun 11, 2024This recipe is so easy to follow, and the vegetables came out perfectly roasted!
Lelia Wintheiser
Apr 22, 2024I love that I can use whatever root vegetables I have on hand. It's a great way to use up what's in my fridge.