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Savory Root Vegetables

  • Servings: 6
  • Course: Side Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 Reynolds® Oven Bag, Large Size
  • 2 tablespoons olive oil
  • 1 tablespoon flour
  • 1 teaspoon each fresh rosemary and thyme, coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 oz.) peeled baby carrots
  • 2 medium parsnips, sliced
  • 1 package (8 oz.) peeled baby red beets
  • Toasted pumpkin seeds (optional)


Step 1

PREHEAT oven to 375°F.Place Reynolds Oven Bag in 13x9x2-inch baking dish with opening towards wide side of pan; set aside.

Step 2

WHISK together olive oil and flour in a bowl until blended. Add rosemary, thyme, salt and pepper; whisk until well blended.

Step 3

PLACE vegetables in oven bag. Pour olive oil mixture over vegetables.

Step 4

CLOSE oven bag with nylon tie. Turn bag gently to coat vegetables; arrange in an even layer. Cut six 1/2-inch slits in top of bag; tuck ends of bag in dish.

Step 5

BAKE 45 minutes or until vegetables are tender. Spoon vegetables into a serving dish. If desired, top with extra olive oil and toasted pumpkin seeds.

Step 6

REYNOLDS KITCHEN TIPS: -Toasted walnuts can be substituted for the pumpkin seeds. -If baby beets are not available, substitute 3 medium beets, quartered.

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