Roasted Root Vegetables

A wonderful fall side dish made with a bunch of roasted root vegetables.


10 servings


1 butternut squash, peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
1/4 cup extra virgin olive oil
kosher salt and pepper to taste


Preheat an oven to 450°F (232°C).

Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.

Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

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