Roasted Root Vegetable Medley

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 8 to 12 slender carrots, peeled and trimmed
  • 8 to 12 baby turnips, peeled
  • 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
  • 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
  • 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
  • 1 or 2 large beets, peeled and cut into thick wedges
  • 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
  • 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
  • 1 whole head garlic, separated into cloves, unpeeled
  • 2 or 3 sprigs fresh rosemary, sage, or thyme
  • Salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
Directions

Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.


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4.7 27
great recipe.....i didn't have rosemary or such, so instead added in some balsamic and olive oil.....then added a tbsp of moroccan spice to give my veggies some heat and kick: sweet potatoes, red and orange bell pepper, sweet onion and carrots item not reviewed by moderator and published
Really yummy and I never thought I would love all those veggies but I sure did!! One thing was that all my veggies turned red from the beets. Is there a way to stop that? Maybe roast them seperately? item not reviewed by moderator and published
The combination of trimmed and cut-up roasted root vegetables is a home run, but there is a better way to make sure everything is roasted to perfection than simply throwing a mixture into the oven. Preheat the oven to 425. Cut the vegetables to size (about a half-inch thick and two inches long, mix with olive oil, season with salt and pepper and, using a rimmed baking sheet, place them in roughly a single layer. It's okay if they're crowded. Then, cover the baking sheet with aluminum foil, crimping the sides so steam does not escape. Roast for 15 minutes or so. Then carefully remove the foil from the baking sheet and roast for 10 to 15 minutes, uncovered. Using a spatula, stir or turn the vegys and roast uncovered for another 10 to 15 minutes, checking to make sure they don't burn. Our guests could not get enough. item not reviewed by moderator and published
I made this for Thanksgiving to add a more healthy side dish option to our normal Southern high fat dishes. I was nervous but everyone LOVED it. I am making it again for Christmas by demand. item not reviewed by moderator and published
I like to cook a little longer, about 1 hour, to give a really nice crisp. Also, peel the garlic prior to roasting and enjoy the roasted garlic goodness! Fresh herbs really make roasting worthwhile, I paired with a risotto and got some great pictures on my blog! Great easy beginning to a family style meal. item not reviewed by moderator and published
This is a very basic, solid roasted veggie dish. You can really take any hearty veggies, chop them up, toss them in olive oil with salt and pepper and roast them on a pan. You can't go wrong, it's healthy and tasty... item not reviewed by moderator and published
A great way to introduce new vegetables. It was lacking in flavor, maybe adding more herbs will strengthen the taste. item not reviewed by moderator and published
Awesome recipe!! I used a large turnip, halved and then sliced into 1/2 inch slices. 4 large parsnips (1/2 inch slices 4 Yukon Gold potatoes, scrubbed and sliced into 1/2 slices ( a real big one was halved and then sliced 2 cups of halved brussel sprouts 1/2 pound of asparagus sliced in half 1 package of Christopher Ranch Garlic gloves (abt 20 cloves The olive oil is important, you can hear the veggies oven frying if you have the right amount. I didn't have fresh herbs, so I ground dried rosemary and thyme together added the salt and fresh ground pepper. I reduced 2oz of Balsamic vinegar and 1/2 oz of good Spanish Sherry until almost thick, and drizzled it lightly over the veggies. OMG awesome!!! item not reviewed by moderator and published
Very tasty and we did add more oil as one reviewer suggested. item not reviewed by moderator and published
I made this recipe with the parsnips, golden beets, red beets, celery, carrot and some radishes(! from my CSA box. I only omitted the potatoes because I ran out of prep time and space in the pan. A couple words of advice: 1-make sure you cut the pieces (particularly the parsnips and beets small enough. Mine took longer to roast because I didn't. 2-make sure you follow the directions and coat everything with olive oil, or they will shrivel when cooking. Overall this tasted great and I ate some vegetables that I wouldn't have normally eaten. I served it with slow-roasted lamb shanks and dinner was fabulous. Definitely a keeper! item not reviewed by moderator and published

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