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
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
Reviews
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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.
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.
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.
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.