Cornbread Dressing With Roasted Fall Vegetables Recipe

Name: Cornbread Dressing With Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 10-ounce bag pearl onions; 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound); 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound); 2 cups 1/2-inch cubes peeled rutabagas (about 3/4 pound); 2/3 cup olive oil, divided; 1 pound crimini (baby bella) mushrooms, stemmed, caps halved; 6 large garlic cloves, peeled; 2 teaspoons dried thyme; 2 teaspoons dried crushed rosemary; 1 1/2 teaspoons dried rubbed sage; 6 cups 1/2-inch cubes; 3 large eggs, beaten to blend; 3 tablespoons unsalted butter, melted; 1 1/2 cups low-salt chicken broth

Servings: persons

1 10-ounce bag pearl onions
2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)
2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)
2 cups 1/2-inch cubes peeled rutabagas (about 3/4 pound)
2/3 cup olive oil, divided
1 pound crimini (baby bella) mushrooms, stemmed, caps halved
6 large garlic cloves, peeled
2 teaspoons dried thyme
2 teaspoons dried crushed rosemary
1 1/2 teaspoons dried rubbed sage
6 cups 1/2-inch cubes
3 large eggs, beaten to blend
3 tablespoons unsalted butter, melted
1 1/2 cups low-salt chicken broth

1
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425u00b0F. Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel. Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD:
2
Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
3
Preheat oven to 375u00b0F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
4
Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.

1010

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 10-ounce bag pearl onions, 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound), 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound), 2 cups 1/2-inch cubes peeled rutabagas (about 3/4 pound), and more.

Yes, Cornbread Dressing With Roasted Fall Vegetables falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread Dressing With Roasted Fall Vegetables

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