Oven Roasted Root Vegetable with Turkey
  • Email Email
  • Print Print

Oven Roasted Root Vegetable with Turkey

Submitted by: Barbara Dodson

Prep Time: 30 Minutes

Cook Time: 0 Seconds

Servings: 8

A delicious way to use left-over turkey in a nutritious one-dish meal!


    1 tbsp. extra virgin olive oil

    1 c. vegetable broth

    black pepper to taste

    1 tbsp. butter

    2 med. red potatoes

    1 c. carrot

    1 lbs. celery

    1 med. rutabaga, fresh, organic

    2 med. red onion

    2 med. parsnips, fresh, organic

    4 clove garlic

    2 c. turkey, cooked, free-range, organic

    1 tbsp. fresh thyme


Preheat oven to 400 degrees. Coat a roasting pan with butter (about 17 x 11-inch).

Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, thyme and organic extra virgin olive oil in the prepared pan. Roast the vegetables for about 30 minutes. Pour the broth over the vegetables and stir. Add the 2 cups turkey and stir.

Roast for another 20 minutes or until the vegetables are fork tender.