Roasted Root Vegetable Casserole with Herb Topping (Seasonal)

Hi, I’m Chef Emma, and I believe that seasonal cooking is the best way to bring warmth and flavor into your home during the chilly months. When the weather turns cold, nothing feels more grounding than a kitchen filled with the earthy aroma of roasting root vegetables.

“Looking for more holiday side dish ideas? Check out our complete guide: 10 Best Seasonal and Holiday Side Dishes“

This Roasted Root Vegetable Casserole is my go-to solution when I want a side dish that steals the show. Instead of just tossing vegetables on a sheet pan, we bake them together in a casserole dish and finish them with a crunchy, buttery herb topping that adds incredible texture. It is vibrant, comforting, and packed with the natural sweetness of carrots, parsnips, and sweet potatoes. It’s the perfect colorful addition to your holiday table or a cozy Sunday roast.​

Roasted Root Vegetable Casserole with Herb Topping

A vibrant and hearty seasonal side dish featuring caramelized carrots, parsnips, and sweet potatoes topped with a crispy, buttery fresh herb crust.

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Ingredients Equipment Method Notes

Ingredients

  

• 3 large Carrots peeled and chopped into 1-inch chunks
• 3 large Parsnips peeled and chopped into 1-inch chunks
• 2 medium Sweet Potatoes peeled and chopped into 1-inch chunks
• 1 Red Onion cut into wedges
• 3 tbsp Olive Oil
• 1 tsp Dried Thyme
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• Herb Topping:
• 1/2 cup Panko breadcrumbs
• 2 tbsp Fresh Parsley finely chopped
• 1 tbsp Fresh Rosemary finely chopped
• 2 tbsp Unsalted Butter melted
• 1 clove Garlic minced

See also  Classic Holiday Sweet Potato Casserole with Pecan Topping

Equipment

• 9×13 inch Casserole Dish
• – Large mixing bowl
• Chef’s Knife
• Peeler

Method

 

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease your 9×13 inch casserole dish.
2. Season Vegetables: In a large bowl, toss the carrots, parsnips, sweet potatoes, and red onion with olive oil, dried thyme, salt, and pepper until well coated.
3. First Roast: Spread the vegetables evenly in the casserole dish. Cover with foil and bake for 30 minutes. This steams them slightly to ensure they are tender.
4. Make Topping: While the veggies bake, mix the panko breadcrumbs, chopped parsley, rosemary, minced garlic, and melted butter in a small bowl until combined.
5. Crisp it Up: Remove the foil from the casserole. Sprinkle the herb topping evenly over the vegetables. Return to the oven (uncovered) and bake for another 15-20 minutes, or until the vegetables are tender and the topping is golden brown.
6. Serve: Let cool for 5 minutes before serving warm.

Notes

If the topping browns too quickly, loosely tent a piece of foil over the top for the last 10 minutes of baking.
Calories: 215
Protein: 4

Nutrition Facts

Tips and Variations for Root Vegetable Casserole

• Mix Up the Veggies: Feel free to swap in rutabaga, butternut squash, or beets. Just ensure you cut all vegetables into similar-sized chunks so they roast evenly.​
• Make it Gluten-Free: Simply substitute the panko breadcrumbs in the topping with your favorite gluten-free breadcrumbs or crushed almond flour for a nutty twist.
• Cheesy Upgrade: For an indulgent holiday version, mix a half-cup of grated Gruyère or Parmesan cheese into the herb topping before baking.​
• Prep Ahead: You can peel and chop the vegetables a day in advance. Store them in an airtight container in the fridge, then season and bake when you’re ready.

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