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Roasted root vegetables are a comforting, hearty dish perfect for any season. This Roasted Root Vegetables Casserole Recipe brings together the earthy sweetness of carrots, parsnips, and sweet potatoes with the savory depth of onions. Tossed in olive oil and seasoned with salt, black pepper, and dried thyme, these veggies roast to golden perfection. Whether you're looking for a side dish or a main course, this casserole is sure to satisfy. Let's get cooking!
The name of the recipe: Roasted Root Vegetables Casserole Recipe
Ingredients:
- 2 cups carrots, chopped
- 2 cups parsnips, chopped
- 2 cups sweet potatoes, chopped
- 1 cup onions, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine all the chopped vegetables.
- Drizzle with olive oil, then add salt, pepper, and thyme. Toss to coat evenly.
- Transfer the vegetables to a baking dish and spread them out evenly.
- Roast in the preheated oven for 45 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Serve hot and enjoy!
What You Will Need
Read more: Root Vegetable Casserole Recipe
What you will need to make roasted root vegetables casserole
- Carrots: Add sweetness and vibrant color, balancing the earthiness of other root vegetables.
- Parsnips: Provide a slightly nutty flavor, enhancing the overall taste of the dish.
- Sweet potatoes: Bring a natural sweetness and creamy texture, making the casserole more comforting.
- Onions: Add depth and a slight tang, complementing the sweetness of the root vegetables.
- Olive oil: Helps roast the vegetables evenly, adding a subtle richness.
- Dried thyme: Infuses the dish with a warm, earthy aroma, tying all flavors together.
Tools and Instruments Required
What tools/instruments will be needed to make Roasted Root Vegetables Casserole Recipe
- Mixing bowl: Essential for combining vegetables with oil and seasonings, ensuring even coating before roasting.
- Baking dish: Holds the vegetables in a single layer, allowing them to roast evenly and develop a golden brown color.
- Knife: Needed to chop the root vegetables into uniform pieces for consistent cooking.
- Cutting board: Provides a stable surface for safely chopping vegetables without damaging countertops.
- Oven: Roasts the vegetables at a consistent temperature, making them tender and caramelized.
Roasted Root Vegetables Casserole
Ingredients:
Main Ingredients
- 2 cups Carrots, chopped
- 2 cups Parsnips, chopped
- 2 cups Sweet potatoes, chopped
- 1 cup Onions, chopped
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Dried thyme
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine all the chopped vegetables.
- Drizzle with olive oil, then add salt, pepper, and thyme. Toss to coat evenly.
- Transfer the vegetables to a baking dish and spread them out evenly.
- Roast in the preheated oven for 45 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Serve hot and enjoy!
Notes:
Read more: Root Vegetable Stew Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Chop all vegetables and store them in an airtight container in the fridge for up to 2 days.
- Mix olive oil, salt, pepper, and thyme in a small bowl. Cover and refrigerate.
- When ready to cook, toss vegetables with the prepared oil mixture and proceed with roasting.
Freezing Instructions
- After roasting, let the vegetables cool completely.
- Transfer to a freezer-safe container or bag, removing as much air as possible.
- Label with the date and freeze for up to 3 months.
- To reheat, spread frozen vegetables on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until heated through.
Roasting root vegetables at a high temperature caramelizes their natural sugars, giving them a sweet, rich flavor that you won't get from boiling or steaming.
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