Baked Root Vegetables

Options
Derf_Smeggle
Derf_Smeggle Posts: 610 Member
in Recipes
2 Potatoes
2 Sweet potatoes
2 Onions
2 Parsnips
6 Carrots
1 Rutabaga or 2 Large Turnips
3-4 tbsp Olive Oil
4 tsp Thyme
2-3 Cloves of Garlic
1 tbsp Salt
1 tsp Pepper

**Be sure to peel the wax off of the rutabaga or turnips. All other veggies leave the skin on.**

Cube cut the vegetables into roughly 1" pieces. Thin slice the garlic (powder can be substituted). Mix together into a 15-17" baking dish. Drizzle the olive oil over the mixed vegetables, then add seasonings. Preheat oven to 350 degrees.

Cover with aluminum foil and bake in the oven at 350 degrees for 35-45 minutes, or until the vegetables are tender.

**Alternate Cooking instructions: Using a 6 quart slow cooker, you can mix and season the vegetable. Then set slow cooker to high for 4-5 hours.

Replies

  • Panda307
    Panda307 Posts: 61 Member
    Options
    Sounds Delish!
  • Jen0414
    Jen0414 Posts: 466 Member
    Options
    Bump
  • Irishoats
    Irishoats Posts: 23
    Options
    Very nice
  • JenniTheVeggie
    JenniTheVeggie Posts: 2,474 Member
    Options
    Yummy. I love any type of roasted veggies.
  • pcole1smile
    pcole1smile Posts: 4
    Options
    Love Root Veggies? You will LOVE this dish!
    BEST BUTTERNUT SQUASH
    What you need:
    Peel and scoop out seeds of nice size butternut squash
    or 2 smaller ones. Enough to fill bottom of casserole dish.
    cut into bite size cubes
    1/2 tsp. celtic sea salt
    1 Tbsp Canola Oil
    1/4 tsp ground black pepper
    1/4 sugar free maple syrup
    1/4 C pecan pieces
    Directions:
    preheat oven 350 degrees
    arrange cubes in casserole dish
    whisk oil, salt, pepper and syrup together (except nuts)
    and pour over squash mix well to coat
    bake 1 hour
    remove from oven and sprinkle with pecan pieces
    toss few times to mix nuts in and serve...
    OMG so yummy good!
  • grillingirl
    grillingirl Posts: 81 Member
    Options
    Yumo!
  • bobbinalong
    bobbinalong Posts: 151 Member
    Options
    I did a variation of this for Thanksgiving and with the leftovers tonight I blended it til smooth and had soup, yummy stuff!
  • poohpoohpeapod
    poohpoohpeapod Posts: 776 Member
    Options
    try it without the foil at 375 until browned, caramilized and crispy!
  • Derf_Smeggle
    Derf_Smeggle Posts: 610 Member
    Options
    pcole1smile, that recipe sounds awesome! The most I do with butternut squash is to cut them in half, core the seeds, and bake in the skin cut side down in 1/2" of water.
  • redladywitch
    redladywitch Posts: 799 Member
    Options
    :smile: Yum!
  • Inc1961
    Inc1961 Posts: 34 Member
    Options
    Hey Bobbinalong! That is exactly what I did! Roasted vegs for Thanksgiving and now soup tonight!
    In addition to the routine roots we also had anise, Golden beets, and celery root.

    :love: :happy:

Categories