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Smashed Root Vegetables with Crispy Shallots

This recipe is special to me because rosted potatoes remind me of Sunday suppers at my grandma's house—delicious and comforting! —Kathi Jones-DelMonte, Rochester, New York
  • Total Time
    Prep: 35 min. Bake: 40 min.
  • Makes
    8 servings


  • 3 medium potatoes, peeled and cubed
  • 2 large sweet potatoes, peeled and cubed
  • 1 large rutabaga, peeled and cubed
  • 2 medium carrots, sliced
  • 1 medium turnip, peeled and cubed
  • 1 medium parsnip, peeled and cubed
  • 5 tablespoons olive oil, divided
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon paprika
  • 5 shallots, peeled and thinly sliced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon balsamic vinegar
  • 1/4 cup butter, cubed
  • 1/4 cup 2% milk
  • 1/8 teaspoon ground nutmeg


  • Preheat oven to 400°. In a large bowl, combine the first six ingredients. Drizzle with 3 tablespoons oil. Combine thyme, salt, pepper and paprika. Sprinkle over vegetables; toss to coat. Divide between two 15x10x1-in. baking pans.
  • Bake, uncovered, 40-45 minutes or until tender and golden brown, stirring occasionally.
  • Meanwhile, in a small skillet, saute shallots in remaining oil until golden brown and crispy. Stir in sugar and vinegar; cook 1 minute longer. Drain; set aside.
  • Transfer vegetables to a large bowl. Coarsely mash with butter, milk and nutmeg. Sprinkle with shallots; serve immediately.

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