This vegetarian dish is satisfyingly warm and nourishing on a winter's day.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.

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Reviews (5)

39 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 0
Rating: Unrated
12/24/2010
This is really easy to make and tastes delicious. It's a wonderful complement to beef or brisket, especially.
Rating: Unrated
01/30/2009
im adding a red bell pepper to it- and maybe parsnips and fennel
Rating: Unrated
01/30/2009
im adding a red bell pepper to it- and maybe parsnips and fennel
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Rating: Unrated
01/26/2008
My family loved this recipe! It was easy to make
Rating: Unrated
11/20/2007
This recipe is easy and delicious. I used rutabaga instead of turnips. It's delicious.