Roasted Root Vegetable Casserole with Herb Topping

Chef Rachel celebrates fall harvest with this vibrant roasted root vegetable casserole that transforms humble winter vegetables into an elegant holiday side dish. Carrots, parsnips, turnips, and beets roast together with aromatic herbs until caramelized and tender, then get crowned with a crispy golden herb breadcrumb topping.

Roasted Root Vegetable Casserole with Herb Topping

5 from 1 vote

Colorful fall harvest casserole featuring caramelized carrots, parsnips, turnips, and beets topped with crispy herb breadcrumbs. Perfect elegant seasonal side dish for holiday entertaining.

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Ingredients Equipment Method Notes

Ingredients

  

• 3 large carrots peeled and cut into 1-inch pieces
• 3 medium parsnips peeled and cut into 1-inch pieces
• 2 medium turnips peeled and cut into 1-inch pieces
• 2 medium golden beets peeled and cut into 1-inch pieces
• 3 tablespoons olive oil
• 1½ teaspoons kosher salt divided
• ¾ teaspoon black pepper divided
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary chopped
• 1 cup panko breadcrumbs
• 4 tablespoons unsalted butter melted
• ¼ cup fresh parsley finely chopped
• 2 tablespoons fresh chives chopped
• 3 cloves garlic minced
• ¼ cup grated Parmesan cheese

Equipment

• Large baking dish (9×13 inch), Mixing bowls, Sharp knife, Cutting board, Measuring cups and spoons, Small skillet

Method

 

1. Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
2. In large bowl, combine carrots, parsnips, turnips, and beets. Drizzle with olive oil and toss to coat.
3. Season vegetables with 1 teaspoon salt, ½ teaspoon pepper, thyme, and rosemary. Toss until evenly distributed.
4. Spread vegetables in single layer on baking sheet. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized at edges.
5. While vegetables roast, prepare herb topping. In small skillet over medium heat, melt butter. Add minced garlic and cook 30 seconds until fragrant.
6. Remove from heat and stir in panko breadcrumbs, parsley, chives, Parmesan, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Mix well.
7. Transfer roasted vegetables to prepared baking dish and spread evenly.
8. Sprinkle herb breadcrumb mixture evenly over vegetables.
9. Bake for 15-20 minutes until topping is golden brown and crispy.
10. Let rest 5 minutes before serving warm.

Notes

For easier prep, vegetables can be cut the day before and stored in airtight container in refrigerator. Red beets will color other vegetables, so use golden beets if available. Topping can be made 2 hours ahead and stored at room temperature.

Calories: 245

Protein: 6g

This seasonal casserole brings earthy sweetness and stunning colors to your festive table while keeping preparation simple and stress-free. The combination of roasted vegetables with crunchy herb topping creates irresistible texture contrast that makes this dish disappear fast at gatherings.

Nutrition Facts

Tips and Variations for Roasted Root Vegetable Casserole with Herb Topping

• Vegetable options: Add butternut squash, sweet potatoes, or rutabaga for variety
• Make-ahead tip: Roast vegetables up to 1 day ahead, then add topping and bake before serving
• Vegan version: Use olive oil instead of butter in the herb topping
• Extra flavor: Add minced garlic or shallots to the breadcrumb mixture
• Gluten-free option: Replace breadcrumbs with crushed gluten-free crackers or almond flour
• Storage: Refrigerate leftovers for up to 4 days; reheat in oven to maintain crispiness

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NAME: Roasted Root Vegetable Casserole with Herb Topping

Summary: Colorful fall harvest casserole featuring caramelized carrots, parsnips, turnips, and beets topped with crispy herb breadcrumbs. Perfect elegant seasonal side dish for holiday entertaining.

Equipment: Large baking dish (9×13 inch), Mixing bowls, Sharp knife, Cutting board, Measuring cups and spoons, Small skillet

Ingredients:
3 large carrots, peeled and cut into 1-inch pieces
3 medium parsnips, peeled and cut into 1-inch pieces
2 medium turnips, peeled and cut into 1-inch pieces
2 medium golden beets, peeled and cut into 1-inch pieces
3 tablespoons olive oil
1½ teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1 cup panko breadcrumbs
4 tablespoons unsalted butter, melted
¼ cup fresh parsley, finely chopped
2 tablespoons fresh chives, chopped
3 cloves garlic, minced
¼ cup grated Parmesan cheese

Instructions:
Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
In large bowl, combine carrots, parsnips, turnips, and beets. Drizzle with olive oil and toss to coat.
Season vegetables with 1 teaspoon salt, ½ teaspoon pepper, thyme, and rosemary. Toss until evenly distributed.
Spread vegetables in single layer on baking sheet. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized at edges.
While vegetables roast, prepare herb topping. In small skillet over medium heat, melt butter. Add minced garlic and cook 30 seconds until fragrant.
Remove from heat and stir in panko breadcrumbs, parsley, chives, Parmesan, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Mix well.
Transfer roasted vegetables to prepared baking dish and spread evenly.
Sprinkle herb breadcrumb mixture evenly over vegetables.
Bake for 15-20 minutes until topping is golden brown and crispy.
Let rest 5 minutes before serving warm.

Notes: For easier prep, vegetables can be cut the day before and stored in airtight container in refrigerator. Red beets will color other vegetables, so use golden beets if available. Topping can be made 2 hours ahead and stored at room temperature.

Calories: 245

Protein: 6g