Golden Roasted Roots Golden Roasted Roots

Golden Roasted Roots Image Image by: Golden Roasted Roots Image Author: Canadian Living

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. 

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2012



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 facts Per each of 12 servings: about

  • Fibre 3 g
  • Sodium 168 mg
  • Sugars 7 g
  • Protein 2 g
  • Calories 118.0
  • Total fat 5 g
  • Potassium 531 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 19 g


  • Iron 7.0
  • Folate 16.0
  • Calcium 6.0
  • Vitamin A 26.0
  • Vitamin C 35.0
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Golden Roasted Roots