Any roasted meat pairs well with this savory but sweet autumnal side dish.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup butter, melted
- ¼ cup maple syrup
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 small butternut squash – peeled, seeded, and cubed
- 2 turnips, cubed
- 2 parsnips, cut into rounds
- 1 sweet potato, cubed
- 1 rutabaga, peeled and cubed
- 2 carrots, cut into rounds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
- Bake in the preheated oven until vegetables are tender, about 30 minutes.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 10 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 530 mg |
| Sugars | 21 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Maple syrup makes the recipe.
This was so delicious as is, but I’ll probably leave out the rutubega next time. It’s so hard to cut. I think adding an apple or 2 would really be good.
The basic idea was really good! I needed a lot more maple syrup, salt, and pepper, but maybe my veggies were extra large? I also had to bake mine a LOT longer. I cooked mine for an hour and 15 min, but next time I’ll do an hour and a half. But I’ll definitely be making this again!
Delicious! I had everything on hand except the turnip and rutabaga. I did add a thickly chopped onion which added a nice layer of flavor to the dish. I had it as a side with meatloaf, but I could probably eat a bowl for dinner with no problem. I cut back slightly on the maple syrup after reading some reviews. I needed about 15-20 min more for the roast time. Thanks Kelly, great recipe which I’ll surely make again!
This recipe has great flavor and the entire family enjoyed it. Will definitely make this again, even though the chopping of all those root veggies took more than 20 mins. I was using a brand new oven and to get the veggies tender it took about 20 more mins. Next time I make this recipe I’ll use the convection oven setting to reduce the cook time.
A nice simple recipe that tastes great.
I made a scaled down version with only sweet potato and rainbow carrots. This was a great replacement for the old sweet potato ‘casserole ‘ at our holiday dinner, everyone loved it and nobody missed the marshmallows! Will definitely make this again.
I have served this for the last three Christmas’s and my guests love it!! So easy too!
went out on a limb here, since these veggies always seem to go bad before i find a way to use them.. we liked this recipe! added a little honey and nutmeg, and cooked about 10 mins longer in the oven.
I had a bag of frozen root veggies from Costo and thought this would flavor it well. It had sweet potatoes, parsnips, carrots and onion in it- perfectly cut up which was a huge time saver! I cut the sauce down by half as it seemed like a lot of butter for the 4 of us. It was good, not awesome. I will try again though….. with all the sauce.
Wow this was truly delectable! I made a slight change and added a little bit of thyme and a potato to this. I could eat this every week and not tire of it!
Did not use all vegetables in recipe but it was delicious.
My husband really had his work “cut out” for him. Cutting all those root vegetables was a JOB, for sure. However,he said it was worth all the effort. The vegetables were delicious. We added a red pepper and served this with Smoked Chicken Sausage with cheese from Costco.