Tested till perfect Golden Roasted Roots
Golden Roasted Roots
Photography by Jeff Coulson/TC Media

Golden Roasted Roots

Tired of the same old vegetables on your table? Try this medley of the season's finest root vegetables. A simple roasted garlic vinaigrette adds flavour while preserving the natural sweetness of each vegetable. Use a high-quality heavy baking sheet for roasting the vegetables because it holds an even heat and helps give them a nice golden colour. 

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: October 2012

Recipe4 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 1 hour 15 minutes
  • Portion size 10 to 12


  • 1 1rutabaga, (about 2 lb/900 g)
  • 1 1head garlicheads garlic
  • 2 2parsnipparsnips, peeled and coarsely chopped
  • 2 2carrotcarrots, peeled and thickly sliced diagonally
  • 1 1acorn squashacorn squashes, (about 2 lb/900 g)
  • 1 1oniononions
  • 1/4 cup 1/4cupolive oil
  • 6 6fresh thyme sprigfresh thyme sprigs
  • 3 3bay leafbay leaves
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 tbsp 1tbspwhite wine vinegar
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Peel and chop rutabaga into 3/4-inch (2 cm) cubes; place in bowl. Slice top from garlic to expose cloves; add to bowl. Add parsnips and carrots.

Halve and seed squash; cut crosswise into 3/4-inch (2 cm) thick slices. Place in separate bowl. Trim onion, leaving root end intact; halve and cut each half into 6 wedges. Add to squash. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Mix together 3 tbsp of the oil, thyme, bay leaves, salt and pepper; divide in half and toss with each bowl of vegetables.

Place garlic, cut side down, on baking sheet; surround with rutabaga, parsnips and carrots. Bake in 425ºF (220ºC) oven for 15 minutes.

Arrange squash and onion on another baking sheet; bake, stirring once and switching and rotating sheets halfway through, until vegetables are golden and tender, about 45 minutes. Discard thyme and bay leaves.

Using tongs, squeeze garlic into large bowl; whisk in remaining oil and vinegar. Add all vegetables; toss gently to coat. (Make-ahead: Cover and keep warm for up to 1 hour.)

Nutritional Information Per each of 12 servings: about

cal 118 pro 2g total fat 5g sat. fat 1g
carb 19g dietary fibre 3g sugar 7g chol 0mg
sodium 168mg potassium 531mg

% RDI:

calcium 6 iron 7 vit A 26 vit C 35
folate 16
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