Rachel's Jewish Vegetables Recipe

Name: Rachel's Jewish Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -12 bulbs of garlic, all peeled (Yes, bulbs); 3 -4 lbs sweet potatoes, peeled and roughly chopped; 3 -4 lbs parsnips, peeled and roughly chopped; 3 -4 lbs fresh beets, peeled and roughly chopped; 6 white onions, peeled and chopped in chunks; 2 -4 lbs dried apricots; 1 (16 ounce) bottle olive oil; sea salt, a lot of it; fresh ground pepper, a lot of it; smoked paprika

Servings: persons

1
Preheat oven to 325 degrees F.
2
Coat pan(s) with olive oil.
3
If possible, put each vegetable in it's own roasting pan.
4
I like to use 9x13 cake pans for this step.
5
If not possible, make sure the beets don't touch the other vegetables or they will cause discoloration.
6
Cover vegetables with garlic cloves and onions and pour olive oil generously over top.
7
Coat with plenty of sea salt and pepper.
8
Cover with foil, allowing for a small amount of venting for steam.
9
Bake for 1 hour.
10
Remove from oven, combine all vegetables together in batches, coating with paprika generously and adding dried apricots as you go.
11
The way I make them, there's no such thing as too much paprika.
12
Vegetables should be all combined in one roasting pan at this point.
13
Cover with foil, again allowing for venting.
14
Place in oven and bake until done, usually around half an hour.
15
If transporting after baking, be sure foil or pan cover allows for venting or the vegetables will be mushy.
16
These taste even better the 2nd day.
17
This recipe is a lot of work, but definitely worth it.
18
My extended family and in-laws always insist on my making it for holiday get-togethers.

718

kcal

Calories

Fat

111

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 10 -12 bulbs of garlic, all peeled (Yes, bulbs), 3 -4 lbs sweet potatoes, peeled and roughly chopped, 3 -4 lbs parsnips, peeled and roughly chopped, 3 -4 lbs fresh beets, peeled and roughly chopped, and more.

Yes, Rachel's Jewish Vegetables falls under the General 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!

Rachel's Jewish Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions