Root Vegetables Casserole for Winter
Warm up your winter nights with this comforting Root Vegetables Casserole, a hearty dish that transforms a medley of seasonal root vegetables into a golden, creamy masterpiece. Featuring tender sweet potatoes, carrots, parsnips, and rutabaga roasted to perfection, this casserole is blanketed in a luscious herb-infused cream sauce and topped with a crispy parmesan-panko crust for an irresistible crunch. Perfectly seasoned with thyme, rosemary, and garlic, every bite offers rich, earthy flavors that are sure to please the whole family. Easy to prepare and ideal for cold-weather gatherings, this dish pairs beautifully with roasted meats or stands alone as a satisfying vegetarian main course. Serve it straight from the oven with a sprinkle of fresh parsley for a vibrant finishing touch.
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Recipe Information
Ingredients
- 3 medium carrots
- 2 medium parsnips
- 2 medium sweet potatoes
- 1 small rutabaga
- 1 large yellow onion
- 3 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 0.5 cup parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Peel and chop the carrots, parsnips, sweet potatoes, and rutabaga into roughly 1-inch cubes. Peel and thinly slice the onion. Mince the garlic.
In a large mixing bowl, combine the chopped vegetables with olive oil, dried thyme, dried rosemary, salt, and black pepper. Toss until evenly coated.
Spread the seasoned vegetables in an even layer in the prepared casserole dish.
Bake the vegetables uncovered in the preheated oven for 25 minutes until they begin to soften.
While the vegetables are baking, prepare the creamy herb sauce. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Whisk in the flour and cook for 1-2 minutes until the mixture thickens slightly.
Slowly pour in the vegetable broth, whisking continuously to prevent lumps. Add the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes until thickened.
Remove the saucepan from heat and stir in half of the parmesan cheese. Adjust seasoning with salt and pepper if necessary.
Remove the vegetables from the oven and pour the creamy herb sauce evenly over the top.
In a small bowl, mix the panko breadcrumbs, remaining parmesan cheese, and chopped parsley. Sprinkle this mixture evenly over the casserole.
Return the casserole dish to the oven and bake for an additional 20-25 minutes, or until the topping is golden brown and crispy.
Remove the casserole from the oven and allow it to cool for 10 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
