Sean's Mommy's Roasted Root Vegetables
A hearty medley of butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips is tossed with olive oil, salt, and pepper, then roasted at high heat until tender with deeply caramelized edges. The result balances earthy notes with natural sweetness and a toasty finish. Serve this side dish with roasted meats, holiday spreads, or cozy weeknight dinners.
- Prep30 mins
- Cook45 mins
- Serves10
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C).
- 2
Put the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips in a large mixing bowl. Drizzle with olive oil and toss to coat. Season to taste with kosher salt and pepper, then transfer the vegetables to a deep roasting pan.
- 3
Roast in the preheated oven until the vegetables are tender and the edges are golden brown, about 45 minutes, stirring once during roasting for even cooking.
- Calories 146.2 kcal Moderate
- Protein 2.53 g Low Source
- Carbs 25.38 g Moderate
- Total Fat 5.23 g Moderate
- Saturated Fat 0.75 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 60.38 mg Low Source
- Fiber 5.11 g Moderate
- Sugar 6.78 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 86.07 mg Low Source
- Iron 1.23 mg Low Source
- Potassium 598.61 mg Moderate
- Vitamin A 958.56 mcg_rae Good Source
- Vitamin C 41.95 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.