Roasted Winter Vegetables

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 5 medium carrots, peeled and cut on the bias into 2-inch lengths
  • 4 medium-large parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths
  • 3 medium golden beets, peeled and halved, or quartered if large
  • 1 bunch radishes, trimmed and halved, or left whole if small
  • 4 sprigs thyme
  • 2 garlic cloves, coarsely chopped
  • 3 tablespoons olive oil
  • 1/2 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon finely grated lemon zest
Directions
  • Preheat the oven to 425 degrees F.

  • Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.


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