I Wanted To Cook A Few Vegetables, Wait For It……

Roasted vegetables are a popular dish any time of year. It’s as easy as cutting up vegetables, sprinkling with salt and pepper, and drizzling a little olive oil. I had some broccoli and zucchini to cook and I wanted to try something new. I have also been on a quest to find vegetables we don’t normally eat — so roasted vegetables for dinner it is!

While seeking out a new vegetable to try, our shopping adventures raised a few eyebrows, tested a few produce managers, and confused a few checkout clerks. I got responses from the checkout clerks like “There’s a real vegetable called fennel?” or “Gosh, I don’t even know how to ring that up, what is it?”  

Ultimately we ended up buying a rutabaga. This vegetable may be a staple in other households, but not ours. I needed to know more about it.

According to Wikipedia, in 1620, a Swiss botanist Gaspard Bauhin made written references to the rutabaga and notes that it was growing wild in Sweden. It is a root vegetable and is sometimes referred to as a turnip. There are a variety of ways to cook a rutabaga: roasted, baked, or boiled. It can also be used as a flavor enhancer in soups, or uncooked and thinly julienned as a side dish or in a salad.

It was a fairly quick process to make this recipe once I cleaned, chopped, and seasoned the vegetables. When they emerged from the oven cooked to perfection (at least by our standards) the taste testing began. The rutabaga tasted like a cross between an apple and potato to me. A pleasant flavor and definitely worth putting on the menu in the future. 

So in case you don’t see the broccoli and zucchini in any of the pictures, it’s because I forgot to use them! [Comment from hubby was that I wasn’t just one vegetable short of a full sheet, I was two!] Actually, I was so caught up in trying the rutabaga and pairing it with the other vegetables, I totally forgot to cut up and cook the original intent for roasting vegetables today — to use the zucchini and broccoli. Since this was cooked on the same day as the Swimming Up Stream post, I’m not surprised. It was just one of those days. And now we have to eat all these vegetables, so cooking the zucchini and broccoli will have to wait a few more days. 

Serves 8

Roasted Vegetables

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  • 1 rutabaga, peeled and chunked (or substitute parsnip, or other root vegetable of your choice)
  • 1 pound red potatoes, chunked small
  • 1 delicata squash, sliced or chunked (about 1 pound)
  • 3 carrots, peeled and chunked
  • 1 medium onion, chunked
  • 2-3 tablespoons olive oil
  • Salt & pepper to taste
  • Herbs of your choice (rosemary, thyme, oregano)


  1. Pre-heat oven to 400 degrees.
  2. Prep a large baking sheet with cooking spray.
  3. Mix chopped vegetables with olive oil, seasonings and herbs in a bowl.
  4. Lay all vegetables out on cooking sheet in single layer (except onion).
  5. Add additional seasoning or herbs if needed.
  6. Cook for about 10 minutes and then add onion to the vegetable mixture and cook for an additional 10 minutes. Check for doneness and cook longer if needed.


I cut the delecata squash in larger portions so it would cook at the same rate as the root vegetables. It still cooked quicker so I would suggest chunking the squash instead of slicing might make the cooking of all vegetables together more even.


Calories: 110 cal
Carbohydrates: 17 g
Fat: 4 g
Sodium: 56 g
Protein: 2 g
Fiber: 3 g

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