Roasted Winter Root Vegetables Recipe

Name: Roasted Winter Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sweet potatoes or 1 lb yam, peeled; 12 lb parsnip, peeled; 12 lb rutabaga, peeled; 12 lb carrot, peeled; 8 -10 shallots; 3 tablespoons extra virgin olive oil; 2 -4 garlic cloves, coarsely chopped; 1 -2 teaspoon fresh thyme leave (or 1/4 t. dried); salt; fresh ground black pepper

Servings: persons

1 lb sweet potatoes or 1 lb yam, peeled
12 lb parsnip, peeled
12 lb rutabaga, peeled
12 lb carrot, peeled
8 -10 shallots
3 tablespoons extra virgin olive oil
2 -4 garlic cloves, coarsely chopped
1 -2 teaspoon fresh thyme leave (or 1/4 t. dried)
salt
fresh ground black pepper

1
Preheat the oven to 425.
2
Cut the sweet potatoes, parsnips, rutabagas, and carrots into large two-bite chunks (about 1 1/2 inches).
3
Peel the shallots; leave them whole if they are small or halve them if they are large.
4
Place all the vegetables in a roasting pan that is large enough to accommodate them in a single layer.
5
Drizzle the vegetables with the olive oil and sprinkle with the garlic, thyme, and salt and pepper to taste.
6
Roast the vegetables, turning them once or twice to ensure even cooking, until they are tender when pierced with a fork and browned at the edges, 35-40 minutes.
7
Serve at once.

855

kcal

Calories

Fat

181

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 10 ingredients. The key ingredients include: 1 lb sweet potatoes or 1 lb yam, peeled, 12 lb parsnip, peeled, 12 lb rutabaga, peeled, 12 lb carrot, peeled, and more.

Yes, Roasted Winter Root 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.

Roasted Winter Root Vegetables

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