Save on Pinterest

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

Ingredients

  • 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

Directions

  • 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • annrms
    Oct 2, 2020

    I made this omitting the turnip but using the rest of the vegetables. Loved the combination. I made leftovers into a hash to have with bacon and eggs. I stirred the onions into the mixture. MMMMM!