How to Make Sean's Mommy's Roasted Root Vegetables - A Step-by-Step Guide

Nothing beats the comforting and hearty flavors of roasted root vegetables. These earthy and nutrient-dense vegetables are a true staple in any kitchen, and they make a delicious and satisfying addition to any meal. This recipe for Sean's Mommy's Roasted Root Vegetables is a family favorite, and it's sure to become a staple in your recipe repertoire as well.

What makes this recipe so special is that it was handed down from generation to generation, perfected with each passing year. Se...

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Ingredients

  • 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
  • ¼ cup extra virgin olive oil
  • kosher salt and pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 10

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place 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: place vegetables into a deep roasting pan.
  • Roast in the preheated oven until vegetables are tender and golden brown around the edges, about 45 minutes, stirring once during roasting to ensure even cooking.
  • Nutrition

    210 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 121mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 8g
    • Total Sugars: 11g
    • Protein: 4g
    • Vitamin C: 53mg
    • Calcium: 125mg
    • Iron: 2mg
    • Potassium: 1020mg