Food and Recipes Recipes Roasted Root Vegetables Be the first to rate & review! Roasted root vegetables offer the savory side dish you need to complete any weeknight supper or holiday feast. Mix and match the veggies, depending on what is in season or what you have left in your fridge! Use any 4-lb. combo of hardy root vegetables to make this simple side. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 25, 2018 Print Rate It Share Share Tweet Pin Email Hollow out and fill roasted onions with a chunky stuffing for a twist on the hearty casserole version. Photo: Photo: Iain Bagwell; Styling: Caroline M. Cunningham Active Time: 30 mins Total Time: 1 hrs 45 mins Yield: 6 servings Ingredients 1 pound turnips 1 pound rutabagas 1 pound carrots 1 pound parsnips 3 shallots, halved 1/2 cup olive oil 2 tablespoons chopped fresh rosemary 2 teaspoons kosher salt 1 teaspoon black pepper 8 garlic cloves Directions Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals. Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot. Rate it Print