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Root for Winter Vegetables

This medley is an updated version of a recipe my mom grew up with. It's my favorite way to prepare veggies and is marvelous with a batch of hot rolls. —Julie Butler, Puyallup, Washington
  • Total Time
    Prep: 30 min. Bake: 55 min.
  • Makes
    13 servings (3/4 cup each)

Ingredients

  • 1 whole garlic bulb
  • 3 tablespoons olive oil, divided
  • 1 pound fresh beets
  • 3 medium parsnips
  • 2 small rutabagas
  • 2 medium turnips
  • 4 medium carrots
  • 2 large red onions, cut into wedges
  • 1 teaspoon salt
  • 15 whole peppercorns
  • 3 bay leaves
  • 1/2 cup white wine or vegetable broth
  • 1/2 cup vegetable broth
  • 2 tablespoons butter

Directions

  • Preheat oven to 400°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil.
  • Peel the beets, parsnips, rutabagas, turnips and carrots; cut into 2-in. pieces. Place in a large bowl; add the onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat.
  • Transfer to three greased 15x10x1-in. baking pans. Place garlic on one of the pans.
  • Bake 35 minutes or until garlic is softened, stirring once. Remove garlic; set aside to cool. Drizzle wine and broth over vegetables. Bake 20-30 minutes or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter.
Nutrition Facts
3/4 cup: 117 calories, 5g fat (2g saturated fat), 5mg cholesterol, 279mg sodium, 17g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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