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 Root Vegetables with Gorgonzola?

You need 8 ingredients. The key ingredients include: 1 medium rutabaga (1 1/2 pounds), cut into 1-inch dice, 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch dice, 1 large fennel bulbhalved, cored and cut into 1 1/2-inch pieces, 8 fresh thyme sprigs, and more.

Is Root Vegetables with Gorgonzola suitable as general?

Yes, Root Vegetables with Gorgonzola falls under the General category and is a great choice for this type of meal.

How do I store leftover Root Vegetables with Gorgonzola?

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

Root Vegetables with Gorgonzola Recipe

Name: Root Vegetables with Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium rutabaga (1 1/2 pounds), cut into 1-inch dice; 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch dice; 1 large fennel bulbhalved, cored and cut into 1 1/2-inch pieces; 8 fresh thyme sprigs; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1/4 cup balsamic vinegar; 6 ounces Gorgonzola, crumbled

Try this homemade Root Vegetables with Gorgonzola recipe the whole family will love. Made with potatoes, fennel bulbhalved, thyme and extra-virgin olive…

This Root Vegetables with Gorgonzola relies on simple, everyday ingredients such as fresh thyme sprigs, extra-virgin olive oil, balsamic vinegar and gorgonzola, crumbled. It comes together quickly and makes 4 servings, at about 446 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 General

Servings: persons

1 medium rutabaga (1 1/2 pounds), cut into 1-inch dice
2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch dice
1 large fennel bulbhalved, cored and cut into 1 1/2-inch pieces
8 fresh thyme sprigs
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup balsamic vinegar
6 ounces Gorgonzola, crumbled

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
446 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Root Vegetables with Gorgonzola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions