Root Vegetable and Green Bean Bake

why make this recipe

When Thanksgiving arrives, most of us think of turkey and stuffing, but the side dishes are what really complete the meal. This baked mixed root vegetables and green beans dish is a nearly forgotten favorite that brings warmth and delicious flavors to your holiday table. The combination of root vegetables, green beans, and creamy sauce creates a comforting side that pairs beautifully with any main course.

how to make Baked Mixed Root Vegetables and Green Beans

Ingredients:

• 2 cups mixed root vegetables (carrots, parsnips, turnips, diced)
• 1/4 cup unsalted butter, melted
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 cup heavy cream
• Salt and pepper to taste
• 2 cups green beans (fresh or frozen)
• 1 cup plain breadcrumbs

Directions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, toss diced root vegetables with melted butter, thyme, rosemary, salt, and pepper until evenly coated.
3. Spread the vegetable mixture in the baking dish and pour heavy cream over it.
4. Add green beans on top and sprinkle with breadcrumbs for a crispy finish.
5. Bake for 30-40 minutes until tender and golden brown.
6. Let cool slightly before serving. Garnish with fresh herbs if desired.

how to serve Baked Mixed Root Vegetables and Green Beans

Serve this dish hot from the oven, allowing the creamy sauce and crispy topping to shine. It makes a great addition to your Thanksgiving feast alongside turkey, stuffing, and cranberry sauce. Leftovers can also be enjoyed as a comforting side dish for any meal during the week.

how to store Baked Mixed Root Vegetables and Green Beans

Store any leftovers in an airtight container in the refrigerator. They will keep for up to 3 days. When you are ready to eat, simply reheat in the oven or microwave until warmed through.

tips to make Baked Mixed Root Vegetables and Green Beans

• To enhance the flavor, add minced garlic or onion when tossing the vegetables in butter.
• For a little added crunch, mix in some chopped nuts, like walnuts or pecans, with the breadcrumbs.
• If you prefer a lighter option, substitute heavy cream with half-and-half or milk.

variation

Feel free to use different vegetables based on your preference or what you have on hand. Sweet potatoes, squash, or broccoli can be great substitutes to add a different taste to the dish.

FAQs

Can I use frozen root vegetables?
Yes, frozen root vegetables can be used. Just thaw and drain them before mixing with the other ingredients.

Can I make this dish ahead of time?
Yes, you can prepare the dish a day in advance. Just cover it well and refrigerate. Bake it just before serving.

Is there a vegetarian alternative?
Absolutely! This recipe is inherently vegetarian as it uses butter and cream, but for a vegan version, use olive oil and a plant-based cream substitute.

Baked Mixed Root Vegetables and Green Beans

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A comforting side dish featuring mixed root vegetables and green beans in a creamy sauce, perfect for Thanksgiving.

• Total Time: 55 minutes
• Yield: 6 servings 1x

Ingredients

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• 2 cups mixed root vegetables (carrots, parsnips, turnips, diced)
• 1/4 cup unsalted butter, melted
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 cup heavy cream
• Salt and pepper to taste
• 2 cups green beans (fresh or frozen)
• 1 cup plain breadcrumbs

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Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, toss diced root vegetables with melted butter, thyme, rosemary, salt, and pepper until evenly coated.
3. Spread the vegetable mixture in the baking dish and pour heavy cream over it.
4. Add green beans on top and sprinkle with breadcrumbs for a crispy finish.
5. Bake for 30-40 minutes until tender and golden brown.
6. Let cool slightly before serving. Garnish with fresh herbs if desired.

Notes

For added flavor, consider including minced garlic or onion. Substitute heavy cream with half-and-half or milk for a lighter version.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 35mg