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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    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?
    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.
    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.
    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.
    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...
    A great way to introduce new vegetables. It was lacking in flavor, maybe adding more herbs will strengthen the taste.
    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!!!
    Very tasty and we did add more oil as one reviewer suggested.
    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!
    We joined a CSA and have gotten stuff we don't eat much of normally so this was a great experiment used 4 kohlrabi, 3 turnips, and 4 small beets. 2 fresh sprigs of rosemary, 4 whole peeled garlic cloves, salt and pepper with olive oil. 45 min on 400. Perfection. Thanks for the inspiration!  
     
    I only made about a fourth of this recipe and I left the beets and kohlrabi bulbs out. It had such a wonderful lipsmacking flavor! The vegetables really compliment each other and they taste great roasted. 45 minutes was a perfect amount of time. Everything was tender, but not mushy. YUM!
    i altered this recipe a bit, using 8 medium russet potatoes, 4 turnips, 6 carrots, 3 large beets, 2 large onions, and 2 shallots. i almost over-filled the large tin-foil roasting pan i bought from the store, since i am making this for a potluck, where only 10-12 people are attending. also, i used salt and pepper and olive oil, and since i couldn't find fresh rosemary i bought some dried herbes de provence. i've been tossing the vegetables every 20 minutes or so, and they've been in the oven for an hour already, and i don't think they're finished roasting yet. 45 minutes is a gross under-statement as far as cooking time is concerned, i'm guessing they'll need at least an hour and a half to start to brown and crisp a bit. and even though they are cooking down a bit (and i've been draining the juice whenever i toss them, so that not everything turns as pink from the beets), it still looks like far more than enough food for 10 people. as another reviewer said, if this isn't the only side dish going on the plate, you could definitely serve 20.
    This dish went perfectly with my pork roast. I especially enjoyed the parsnips! I was fairly generous with the seasoning - it might have been a bit bland otherwise.
    I followed the recipe pretty closely and found that I had enough vegetables to serve 20 people or more. Overall, very tasty, but I think I could have cooked them longer for better results. I used convection cooking and roasted them for a total of approximately 90 minutes. It was fun to wonder which vegetable you were eating, since there were a few that no one was familiar with.
     
     I think the beets may have detracted from the presentation of the dish, since their color bled onto all the other vegetables.
    My family loved this recipe! We were looking for a unique vegetable side and this was perfect. Great flavor, texture, color and this is a lot of food! Perfect for a big pot luck or dinner party. I would only make a quarter of the recipe for just my family.
    This tastes incredible and is incredibly easy
    I made this for a St. Patrick's Day dinner (along with corned-beef, cabbage & colcannon). It was really good, pretty, and very easy to prepare.
    im sure it wouldve been good if i couldve gotten it to the table ontime. the veggies shoud be cut much smaller than instructed. it was basically a timing disater i figured for an hour but in the end it took much more and i had to sadly finish them off in the micro. besides, i hardly had a pan big enough.
    Very easy, full of flavor and color, easy to make double or triple batches. I made this dish for a large party and everyone loved it. It went really well with the ham I served.
    This is just about my favorite recipe for winter vegetable now. It's seems like no matter how much I make, there's rarely any leftover.
    On the show, Puck provides many more instructions: chiefly, the secret to a good roast is deglazing the pan. I would like to see this recipe reflect the show/how he truly cooks a roast from start to finish
    I made this medley tonight with my dinner and WOW!! It was so good and super easy.
    Savory and satisfying!
    My guests went on and on about how wonderfully delicious the vegetables all were. I did substitute fennell since my grocery did not have fresh beets or celery root and it was good, too! I tried to talk my guests into putting the garlic cloves in their teeth and eating the inside, but they just weren't that adventurous - yummy! More for moi!
    Easy to follow the recipe directions and the veges came out perfectly done tasting phenominal. I highly recommend this one!!!!!!!!!!
     
     Darryl Szatala Cleveland, Ohio
    I prepeared this for a family gathering. I used about 4 times the vegetables required. It was not cheap and I had to go to a few stores to find everything (In rural Indiana).
     
     Not that anyone did not like the traditional mashed potatoes or candied sweet pototoes; when this dish was discovered, people found an entirely new clean taste. It was wonderful!!!! Follow Wolfgang's recipe and you cannot go wrong. It's too easy.......enjoy!
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