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Root Vegetables Recipe

Root Vegetables Recipe

This dish's pretty harvest colors make it any eye-catching addition to the Thanksgiving table. It's a fix-it-and-forget-it favorite of mine. —Cathryn White, Newark, Delaware
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min. YIELD:16-18 servings


  • 2 cups pearl onions
  • 2 pounds red potatoes, cut into 1/2-inch pieces
  • 1 large rutabaga, peeled and cut into 1/2-inch pieces
  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • 1 pound carrots, cut into 1/2-inch pieces
  • 3 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 4-1/2 teaspoons dried thyme
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon coarsely ground pepper
  • 2 packages (10 ounces each) frozen brussels sprouts, thawed
  • 3 to 4 garlic cloves, minced


  • 1. In a Dutch oven or large kettle, bring 6 cups water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse with cold water; peel.
  • 2. In a large roasting pan, combine the onions, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat.
  • 3. Cover and bake at 425° for 30 minutes. Uncover; stir in brussels sprouts and garlic. Bake, uncovered, for 50-60 minutes or until vegetables are tender and begin to brown, stirring occasionally. Yield: 16-18 servings.

Reviews for Root Vegetables

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klumsee1 User ID: 982010 204609
Reviewed Oct. 31, 2010

"This was so wonderful! The vegetables cooked evenly and had a terrific flavor together!"

chunkyandfunky User ID: 2518781 57703
Reviewed Oct. 12, 2010

"This was a success at my work potluck, several people asked for the recipe. :) It's colorful and smells great. It's nice to have a "special" healthy dish to make for potlucks or holidays."

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