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Roasted Root Vegetables

Serves 8
Time 50 min
This mix of root vegetables combines sweet parsnip and carrots with earthy rutabaga. Thyme and lemon liven up the flavors in this side dish, delicious with any roast meat.
Ingredients
  • 3 cups peeled and sliced parsnips
  • 3 cups peeled and sliced carrots
  • 3 cups peeled and cut into wedges rutabaga
  • 6 fresh thyme sprigs
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
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Method

Preheat the oven to 400°F.

Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. 

Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely with plastic wrap, and microwave for 4 minutes.

Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt. 

Spread on a rimmed baking sheet and roast for 35 minutes, until browned and tender.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 cups peeled and sliced parsnips
  • 3 cups peeled and sliced carrots
  • 3 cups peeled and cut into wedges rutabaga
  • 6 fresh thyme sprigs
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.