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Root for Winter Vegetables Recipe

Root for Winter Vegetables Recipe photo by Taste of Home

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“This medley is an updated version of a recipe my mom grew up with. It’s my favorite way to prepare veggies and is marvelous with a batch of hot rolls.” —Julie Butler, Puyallup, Washington

This recipe is:

Diabetic Friendly

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Root for Winter Vegetables Recipe

Prep: 30 min. Bake: 55 min.

Yield: 13 Servings

30 55 85

Ingredients

1 whole garlic bulb
3 tablespoons olive oil, divided
1 pound fresh beets
3 medium parsnips
2 small rutabagas
2 medium turnips
4 medium carrots
2 large red onions, cut into wedges
1 teaspoon salt
15 whole peppercorns
3 bay leaves
1/2 cup white wine or vegetable broth
1/2 cup vegetable broth
2 tablespoons butter

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil.
Peel the beets, parsnips, rutabagas, turnips and carrots; cut into 2-in. pieces. Place in a large bowl; add the onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat.
Transfer to three greased 15-in. x 10-in. x 1-in. baking pans. Place garlic on one of the pans.
Bake at 400° for 35 minutes or until garlic is softened, stirring once. Remove garlic; set aside to cool. Drizzle wine and broth over vegetables. Bake 20-30 minutes longer or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter. Yield: 13 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 117 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 279 mg sodium, 17 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Root for Winter Vegetables in Taste of Home December/January 2011, p103

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Root for Winter Vegetables

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Reviewed on Jan. 25, 2012 by lllov

Loved this! Didn't have beets or rutabaga, but added sweet potatoes and fresh brussel sprouts, and then the last 10 minutes added grape tomatoes. This recipe adapts readily to substitutions. This would make a meal along with some good bread, and fruit for dessert.

Reviewed on Jan. 22, 2012 by getavilla

I love roasted veggies. Toss in a few fresh green beans the last 15 min. I'm happy to see a used roasting pan being shown. Looks like mine.

Reviewed on Feb. 06, 2011 by aug2295

Loved this! I left out the beets and rutabagas because I didn't have. The vegetables and seasoning had a sweet taste that went over really well with my family.

Reviewed on Dec. 30, 2010 by SZorio

Made this to complement a beef roast for Christmas. Everyone loved it! I couldn't find fresh beets, used butternut squash instead and it worked beautifully.