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Roasted root vegetable casserole with golden herb breadcrumb topping in white serving dish

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 (9x13 inch), Mixing bowls, Sharp knife, Cutting board, Measuring cups and spoons, Small skillet

Method
 

  1. Preheat oven to 400°F. Lightly grease a 9x13-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