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Root for Winter Vegetables

Name: Root for Winter Vegetables
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 13 servings (3/4 cup each).
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

4 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 55 min.

Makes

13 servings (3/4 cup each)

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

Root for Winter Vegetables Recipe photo by Taste of Home

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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

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 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.

Nutrition Facts

3/4 cup: 117 calories, 5g fat (2g saturated fat), 5mg cholesterol, 279mg sodium, 17g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Root for Winter Vegetables

Ingredients

Directions

Nutrition Facts

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