Menu
Roasted Root Vegetables Roasted Root Vegetables
Roasted Fall Vegetables Roasted Fall Vegetables
Roasted Vegetables with Sage Roasted Vegetables with Sage
Roasted Winter Vegetables Roasted Winter Vegetables
Oven-Roasted Spiced Carrots Oven-Roasted Spiced Carrots
Herb Roasted Root Vegetables Herb Roasted Root Vegetables
Roasted Carrots & Fennel Roasted Carrots & Fennel
Roasted Pumpkin and Brussels Sprouts Roasted Pumpkin and Brussels Sprouts
Oven-Roasted Potatoes Oven-Roasted Potatoes
Oven-Roasted Vegetables Oven-Roasted Vegetables
Roasted Vegetables Roasted Vegetables
Oven-Roasted Carrots Oven-Roasted Carrots
Herb-Roasted Vegetables Herb-Roasted Vegetables
Roasted Butternut Squash with Root Vegetables Roasted Butternut Squash with Root Vegetables
Oven Baked Vegetables Oven Baked Vegetables
Roasted Harvest Vegetables Roasted Harvest Vegetables
Garlic Roasted Brussels Sprouts Garlic Roasted Brussels Sprouts
Thyme-Roasted Vegetables Thyme-Roasted Vegetables
Slow-Roasted Root Vegetables Slow-Roasted Root Vegetables
Root Vegetable Pot Roast Root Vegetable Pot Roast

Oven-Roasted Root Vegetables

Add a Review
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 40 min.

Makes

4 servings

Updated: Jun. 27, 2023
All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."
Oven-Roasted Root Vegetables
Oven-Roasted Root Vegetables Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 cups cubed peeled rutabaga
  • 2 cups cubed peeled parsnips
  • 2 cups cubed peeled butternut squash
  • 2 medium onions, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

Directions

  1. In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat.

Nutrition Facts

3/4 cup: 168 calories, 4g fat (1g saturated fat), 0 cholesterol, 319mg sodium, 33g carbohydrate (0 sugars, 9g fiber), 3g protein. Diabetic Exchanges: 5 vegetable, 1/2 starch, 1/2 fat.

More from Taste of Home

Garlic Roasted Winter Vegetables
Garlic Roasted Winter Vegetables
Spiced Carrots & Butternut Squash
Spiced Carrots & Butternut Squash
Herbed Butternut Squash
Herbed Butternut Squash
Easy Grilled Squash
Easy Grilled Squash
Roasted Fall Vegetables
Roasted Fall Vegetables
Moroccan Vegetable Stew
Moroccan Vegetable Stew
Crunchy Honey-Glazed Butternut Squash
Crunchy Honey-Glazed Butternut Squash
Vegan Squash Soup with Naan Croutons
Vegan Squash Soup with Naan Croutons
Slow-Cooker Chickpea Tagine
Slow-Cooker Chickpea Tagine
Whipped Squash
Whipped Squash
Roasted Butternut Tossed Salad
Roasted Butternut Tossed Salad
Festive Fall Tortellini Toss
Festive Fall Tortellini Toss
Baked Butternut Squash
Baked Butternut Squash
Honey-Thyme Butternut Squash
Honey-Thyme Butternut Squash
Rainbow Vegetable Skillet
Rainbow Vegetable Skillet
Ginger Orange Squash
Ginger Orange Squash
Slow-Cooker Tzimmes
Slow-Cooker Tzimmes
Parmesan Butternut Squash
Parmesan Butternut Squash
Pressure-Cooker Southwestern Pork and Squash Soup
Pressure-Cooker Southwestern Pork and Squash Soup
Vegetable Tian
Vegetable Tian