Cozy Root Vegetable Roast
My Cozy Root Vegetable Roast is the perfect warm and cozy vegetable dish for winter. The rutabaga, parsnips, and turnips are a powerhouse of vitamin C, potassium, magnesium, folates, and fiber. They also contain a good amount of protein!
Friends, you know that one dish that reminds you of your childhood? You know what I’m talking about. That recipe your parent or grandparent made that immediately pulls you back to your youth and memories of warm, happy times. For me, this was my mother’s Sauerbraten, or German pot roast, and it inspired my Cozy Root Vegetable Roast.
Growing up, my mother’s Sauerbraten was the ultimate comfort food. And her signature gravy is the most important part of the dish and is what made her pot roast famous. She combines onion, tomato sauce, broth, and gingersnap cookies to whip up an indulgent sauce. Surprising, yes? Delicious, definitely!
I have wonderful memories of gathering on a cold day with my family and eating our fill of succulent veggies smothered in her famous gravy while we talked and laughed around the dining table.
Friends, it is truly my honor to share my mother’s Sauerbraten gravy today with you along with my take on her pot roast: my cozy root vegetable roast.
The roasted vegetables are a beautiful golden brown, thanks to the magic of the cast iron skillet. Meanwhile, the velvety gingersnap gravy ties all the flavors together in one cozy, comforting package. The thyme and rosemary add a pop of color and earthy notes to the dish.
This cozy root vegetable roast is also a powerhouse of nutrition.
Don’t you love it when a comfort dish is good for you, too? Talk about a 1 -2 punch! The rutabaga, parsnips, and turnips are loaded with vitamin C, potassium, magnesium, folates, and fiber. These tasty multitaskers also contribute a good amount of protein!
If you are unfamiliar with the less-than-common veggies in this root vegetable roast, take heart! This recipe is completely customizable. Use whatever root vegetables you have in your pantry. If you can’t find parsnips, substitute carrots. Can’t find purple potatoes? Use sweet potatoes or regular white potatoes instead.
As a bonus, this is another warm, comforting, healthy yet easy dish!
This delicious dish requires minimal prep work but promises maximum cozy and heart-warming returns.
Cozy and comforting, I guarantee this Root Vegetable Roast will bring on the warm and fuzzies!
Cozy Root Vegetable Roast with Gingersnap Gravy
Ingredients
- ¼ cup olive oil extra virgin
- 2 parsnips sliced into medium spears
- ½ rutabaga peeled and diced into ¼"-½" cubes
- 1 turnip peeled and diced into ½" cubes
- 10 baby purple potatoes diced into ½" cubes
- ½ medium yellow onion peeled with the end removed and left whole
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 tsp paprika
- salt to taste
- pepper to taste
- parmesan cheese grated, enough to garnish
Gingersnap Gravy
- 1 cup vegetable broth
- 1 15 oz can crushed tomatoes
- ½ tbsp red wine vinegar
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 8 gingersnap cookies crushed
Instructions
- Preheat oven to 425° and warm the cast iron skillet in the oven as it heats up.
- Meanwhile, prep the vegetables and toss the parsnips, rutabaga, turnip, and baby purple potatoes in a large bowl with the olive oil, paprika, and salt and pepper to taste.
- When the oven is preheated, remove the cast iron skillet and place the vegetables inside, being careful not to overcrowd the skillet. Place the thyme and rosemary in the dish, burying the sprigs within the vegetables as much as possible.
- Roast the vegetables in the oven for 55 minutes, flipping them halfway through. While they are roasting, start the gingersnap gravy.
- When the vegetables are browned on both sides, remove the cast iron skillet and serve. Garnish with grated parmesan cheese and the gingersnap gravy.
Gingersnap Gravy
- While the root vegetable roast is in the oven, combine all the gravy ingredients in a small saucepan, cover, and simmer over low heat for 35-40 minutes.
- About 15 minutes before the vegetables are finished roasting in the oven, remove the half onion from the cast iron skillet and add it to the gravy saucepan. Continue to simmer the gravy and onion on low heat until the roast is finished.
- Remove the thyme and rosemary from the gravy and discard. Add the gravy along with the half onion to a blender and blend until smooth, about 2-3 minutes, being careful to start on a low speed to avoid splatter.
- Serve the gravy along with the root vegetable roast and enjoy!
Psst…If you are looking for another warm, healthy comfort food twist, check out my Roasted Pierogies with Vegetables!