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Roasted Root Vegetables
Roasted root vegetables are delicious and healthful. You can use any root vegetables in this recipe – whatever you’ve got! Roast as many or as few roots at a time as you want– don’t feel tied to the quantities below. This is a great, simple use for the abundance of roots– from beets to tokyo turnips– available in the winter months. Serve under a piece of fish or alongside chicken.
Ingredients
- 2 cups pearl onions (optional)
- 2 lbs potatoes, cut into 1/2-inch pieces
- 1 lb beets, cut into 1/2 inch pieces
- 1 large rutabaga, peeled and cut into 1/2 inch pieces
- 1 lb parsnips, peeled and cut into 1/2 inch pieces
- 1 lb carrots, cut into 1/2 inch pieces
- 3 Tbsp butter, melted
- 3 Tbsp olive oil
- 4 1/2 teaspoons thyme
- 1 1/2 teaspoons salt
- 3/4 teaspoon coarsely ground pepper
- 3 cloves garlic, minced
Preparation
- In a Dutch oven or large kettle, bring 6 cups water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse with cold water; peel.
- In a large roasting pan, combine the onions, garlic, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat.
- Bake, uncovered at 425 degrees F for 45-60 minutes or or until vegetables are tender and begin to brown, stirring occasionally.
Adapted from allrecipes.com.
Related posts:
- Roasted Vegetables
- Celery Root and Potato Mash with Horseradish
- Celery Root and Parsnip Puree
- Celery Root and Apple Puree
- Celery Root & Apple Salad with Hazelnut Vinaigrette
Related Tags:
Beets • Carrots • Chioggia Beets • Parsnip • Potatoes • Rutabaga • Tokyo Turnips • Turnips • Watermelon Radish