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Root for Winter Vegetables

 Root for Winter Vegetables
“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
13 ServingsPrep: 30 min. Bake: 55 min.


  • 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


  • Preheat oven to 400°. 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 15x10x1-in. baking pans. Place garlic on
  • one of the pans.
  • Bake 35 minutes or until garlic is softened, stirring once. Remove

2 of 2

Root for Winter Vegetables (continued)

Directions (continued)

  • garlic; set aside to cool. Drizzle wine and broth over vegetables.
  • Bake 20-30 minutes 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.