Baked Root Vegetables Recipe

Name: Baked Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces turnip; 4 ounces parsnip; 4 ounces sweet potato; 4 ounces new potatoes fingerling; 1 Granny Smith apple small; salt; black pepper; 1 cup apple juice or cider or more if needed; 1 allspice; 1 Old Bay Seafood Seasoning; 1/2 teaspoon herbs mixed, optional; 3 tablespoons buttermilk; 5 tablespoons fat free half and half; 4 tablespoons fat-free Parmesan cheese; fresh parsley chopped, optional garnish; 16 ounces spinach wilted; 4 eggs hard-boiled

Servings: persons

4 ounces turnip
4 ounces parsnip
4 ounces sweet potato
4 ounces new potatoes fingerling
1 Granny Smith apple small
salt
black pepper
1 cup apple juice or cider or more if needed
1 allspice
1 Old Bay Seafood Seasoning
1/2 teaspoon herbs mixed, optional
3 tablespoons buttermilk
5 tablespoons fat free half and half
4 tablespoons fat-free Parmesan cheese
fresh parsley chopped, optional garnish
16 ounces spinach wilted
4 eggs hard-boiled

1
["Peel vegetables (except new potatoes). Cut into uniform thicknesses then slice (2mm). Toss with pinch each salt and pepper. Core apple. Slice (2mm). Arrange in a casserole (see variations) with apples in the middle. Add the apple juice or cider. Sprinkle with spices. Cover and bake for 60 min at 350 degrees. Remove from the oven. Drain some of the juice, if necessary. Taste and add Fine Herbs (optional); stir. Add milk and ""cream."" Sprinkle with grated Parmesan cheese (do not stir) and cook to tender, uncovered, about 30 m", "Variations: We used a deep casserole for the test and gave the vegetables a 15 minutes jump start in the microwave. Then baked for 30 minutes at 375 degrees. We did drain some juice (reserved) before adding herbs and dairy.", "The original recipe mentions a non-stick casserole (rectangular, shallow pan) and served the dish on the side, as one of many for buffet."]

1165

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 ounces turnip, 4 ounces parsnip, 4 ounces sweet potato, 4 ounces new potatoes fingerling, and more.

Yes, Baked Root Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions