Olive Oil Roasted Root Vegetables
This dish has the perfect combination of vegetables. Butternut squash, carrots, sweet potato, swede, parsnips and turnips are tossed in a seasoned olive oil. They are then roasted to perfection. This dish goes particularly well with roasted meats. Why not try it at your next Sunday lunch or Christmas dinner?
Ingredients
Serves: 10
- 1 butternut squash, peeled, seeded and cut into 2.5cm cubes
- 3 carrots, cut into 2.5cm pieces
- 1 large sweet potato, cut into 2.5cm cubes
- 1 swede, peeled and cut into 2.5cm cubes
- 3 parsnips, peeled and cubed
- 3 turnips, peeled and cut into 2.5cm cubes
- 4 tablespoons extra virgin olive oil
- sea salt and pepper to taste
Method
Prep:30min ›
Cook:45min ›
Ready in:1hr15min
- Preheat an oven to 230 C / Gas 8.
- Place the butternut squash, carrots, sweet potato, swede, parsnips and turnips into a large mixing bowl. Drizzle with olive oil and toss to coat. Season to taste with sea salt and pepper and place the vegetables into a deep roasting tin.
- Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
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Reviews & ratings
Average global rating:
(58)
Reviews in English (45)
Roasting vegetables adds so much flavor. I add onions and garlic to these veggies and serve them over pasta. A little balsamic vinegar adds more flavor too. - 16 Dec 2008 (Review from Allrecipes US | Canada)
This recipe was a great way to prepare several root veggies together. I did cut them up and marinate with EVOO and some other spices before putting them in the oven. My husband really enjoyed them. However, I only had to cook for 30 minutes@ 450. - 18 Jan 2009 (Review from Allrecipes US | Canada)
A little bland. I divided into 2 casserole dishes and ended up adding some red wine to the second which did help. Would definitely add something to this, such as onions and garlic as suggested by another reviewer. - 21 Dec 2008 (Review from Allrecipes US | Canada)