Roasted Roots – Hobbit Feast Vegetable Side

Roasted Roots

“Only a bundle of carrots… and the sack of potatoes… and the mushrooms the week before!”

A sheet pan piled high with beets, parsnips, squash, potatoes, onion, and garlic—caramelized at the edges and tender within. This is countryside cooking at its best, fit for Farmer Maggot’s kitchen and yours.

Hobbit Lore

Hobbits are gardeners and gleaners, eating seasonally from well-tended plots and hedgerows. Root vegetables are winter staples—humble, hearty, and endlessly versatile.

Historic Note

Before enclosed iron ovens were common, roots were roasted in or near the hearth’s embers, developing sweet, smoky notes. Today’s high-heat roasting mimics that old technique with crisp edges and soft centers.

In the Kitchen

• Same-size cubes: 1″ pieces help everything cook evenly.
• Don’t crowd: Two pans are better than a steamy pile on one.
• Finish with acid: A splash of cider vinegar brightens the sweetness.

Modern Recipe

Serves: 6 • Prep: 15 min • Roast: 40–50 min

Ingredients

• 1 butternut squash, peeled & cubed
• 1 sweet potato, cubed
• 2 Yukon gold potatoes, cubed
• 1 bunch beets, scrubbed & cubed
• 2 large parsnips, cubed
• 1 onion, cut into wedges
• 1 head garlic, cloves separated & peeled
• 2 tbsp olive oil
• Kosher salt & pepper

Method

1. Heat oven to 425°F/220°C. Line one or two sheet pans.
2. Toss vegetables with oil, salt, and pepper. Spread in a single layer.
3. Roast 40–50 minutes, stirring once or twice, until caramelized and tender.

Dietary Notes 🥕

• Vegan/Vegetarian/Gluten-free: Naturally all three.
• Share the oven: If roasting with the pie at 375°F, allow 55–70 minutes.

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More from this feast: A Shire Pie • Braised Red Cabbage with Bacon & Apple • Apple & Blackberry Tartlets • Hobbit Banquet Hub