Smashed Root Vegetables With Crispy Shallots Recipe

Name: Smashed Root Vegetables With Crispy Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium potatoes, peeled and cubed; 2 large sweet potatoes, peeled and cubed; 1 large rutabaga, peeled and cubed; 2 medium carrots, sliced; 1 medium turnip, peeled and cubed; 1 medium parsnip, peeled and cubed; 5 tablespoons olive oil, divided; 1-1/2 teaspoons dried thyme; 1 teaspoon salt; 1 teaspoon coarsely ground pepper; 1 teaspoon paprika; 5 shallots, peeled and thinly sliced; 1/2 teaspoon sugar; 1/2 teaspoon balsamic vinegar; 1/4 cup butter, cubed; 1/4 cup 2% milk; 1/8 teaspoon ground nutmeg

Servings: persons

3 medium potatoes, peeled and cubed
2 large sweet potatoes, peeled and cubed
1 large rutabaga, peeled and cubed
2 medium carrots, sliced
1 medium turnip, peeled and cubed
1 medium parsnip, peeled and cubed
5 tablespoons olive oil, divided
1-1/2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon paprika
5 shallots, peeled and thinly sliced
1/2 teaspoon sugar
1/2 teaspoon balsamic vinegar
1/4 cup butter, cubed
1/4 cup 2% milk
1/8 teaspoon ground nutmeg

1
Preheat oven to 400u00b0. In a large bowl, combine the first six ingredients. Drizzle with 3 tablespoons oil. Combine thyme, salt, pepper and paprika. Sprinkle over vegetables; toss to coat. Divide between two 15x10x1-in. baking pans.
2
Bake, uncovered, 40-45 minutes or until tender and golden brown, stirring occasionally.
3
Meanwhile, in a small skillet, saute shallots in remaining oil until golden brown and crispy. Stir in sugar and vinegar; cook 1 minute longer. Drain; set aside.
4
Transfer vegetables to a large bowl. Coarsely mash with butter, milk and nutmeg. Sprinkle with shallots; serve immediately.

414

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 17 ingredients. The key ingredients include: 3 medium potatoes, peeled and cubed, 2 large sweet potatoes, peeled and cubed, 1 large rutabaga, peeled and cubed, 2 medium carrots, sliced, and more.

Yes, Smashed Root Vegetables With Crispy Shallots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Smashed Root Vegetables With Crispy Shallots

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