OVEN-ROASTED ROOT VEGETABLES
All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat.
Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges
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Danushka Danushka
[email protected]I love the combination of vegetables in this recipe. The sweetness of the carrots and parsnips pairs perfectly with the earthiness of the turnips.
Farazi Rasel
[email protected]These roasted root vegetables are so easy to make, and they're a great side dish for any meal.
Yohanes Frezer
[email protected]I've made this recipe several times now, and it's always a winner. The vegetables are always roasted to perfection, and the balsamic vinegar adds a delicious tang.
TIME_ UP
[email protected]This recipe is a great way to use up leftover root vegetables. I had some carrots, parsnips, and turnips that were starting to wilt, and this recipe gave them new life.
KATRINNA ROWSER
[email protected]These roasted root vegetables were a hit at our dinner party! They were so flavorful and colorful. I especially loved the parsnips and sweet potatoes.