How many servings does this recipe make?

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

What ingredients do I need for Candied Root Vegetables?

You need 6 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) butter, 1 1/2 pounds turnips, peeled, cut into 3/4-inch cubes, 1 1/2 pounds carrots, peeled, cut into 1-inch lengths, 1 1/2 pounds parsnips, peeled, cut into 1-inch lengths, and more.

Is Candied Root Vegetables suitable as meat & poultry?

Yes, Candied Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Candied Root Vegetables?

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

Candied Root Vegetables Recipe

Name: Candied Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3/4 stick) butter; 1 1/2 pounds turnips, peeled, cut into 3/4-inch cubes; 1 1/2 pounds carrots, peeled, cut into 1-inch lengths; 1 1/2 pounds parsnips, peeled, cut into 1-inch lengths; 1 3/4 cups Turkey Stock or canned low-salt chicken broth; 1/3 cup (packed) golden brown sugar

Try this homemade Candied Root Vegetables recipe the whole family will love. Made with butter, carrots, parsnips and Turkey Stock. Easy step-by-step ins…

This Candied Root Vegetables relies on simple, everyday ingredients such as (3/4 stick) butter and (packed) golden brown sugar. It comes together quickly and makes 4 servings, at about 463 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

6 tablespoons (3/4 stick) butter
1 1/2 pounds turnips, peeled, cut into 3/4-inch cubes
1 1/2 pounds carrots, peeled, cut into 1-inch lengths
1 1/2 pounds parsnips, peeled, cut into 1-inch lengths
1 3/4 cups Turkey Stock or canned low-salt chicken broth
1/3 cup (packed) golden brown sugar

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Quick Info

Servings
4 servings
Calories
463 kcal
Category
Meat & Poultry

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