Seans Mommy’s Roasted Root Vegetables Recipe

Crispy roasted butternut squash, carrots, sweet potatoes, rutabaga, parsnips and turnips glisten olive oil caramelized perfection straight from Seans Mommy’s kitchen. Nordic Ware sheet pan 425°F unlocks natural sweetness hearty American side rainbow magic. Family holiday hero ready 45 minutes, simple comfort glows plates.

Seans Mommy’s Roasted Root Vegetables

Butternut squash carrots sweet potato rutabaga parsnips turnips roasted crisp.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• ¾ lb butternut squash 1-inch chunks
• ¾ lb carrots 1-inch chunks
• ¾ lb sweet potatoes 1-inch chunks
• ½ lb rutabaga 1-inch chunks
• ½ lb parsnips 1-inch chunks
• ½ lb turnips 1-inch chunks
• ¼ cup olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Nordic Ware half-sheet (Oven)
• Tongs
• Measuring spoons

Method

 

1. Peel butternut squash carrots sweet potatoes rutabaga parsnips turnips chef's knife cutting board. 1-inch chunks all even sizes. Mixing bowl dump rainbow family mix.
2. Drizzle ¼ cup olive oil bowl. Sprinkle 1 tsp salt ½ tsp pepper spoons. Hands toss coat shiny 30 seconds roots glisten mommy style.
3. Preheat oven 425°F. Parchment Nordic Ware half-sheet. Spread chunks no overlap tongs rutabaga center. Roast 20 minutes shake mitts. 20 minutes charred edges.
4. Mitts pull sheet. Toss tongs even shine. Plate hot steaming colors.

Notes

1-inch uniform done together. Single layer crisps. Shake midway even char. Rutabaga thick peel.