Roasted Root Vegetable Medley

Recipe courtesy Wolfgang Puck

Show: Wolfgang Puck's Cooking ClassEpisode: Spectacular Roasts

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
45 min
Level:
Easy
Yield:
10 to 12 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 15 min

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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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Comments & Reviews

recipe Roasted Root Vegetable Medley
Kristen Chicago, IL 03-20-2009
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Great side dish
Rated: 5 stars out of 5

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.Read more
recipe Roasted Root Vegetable Medley
Mary Norcross, GA 11-27-2008
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Adventurous Side Dish
Rated: 4 stars out of 5

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.Read more
recipe Roasted Root Vegetable Medley
Anonymous 01-11-2008
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Great change from steamed veggies
Rated: 5 stars out of 5

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.Read more
recipe Roasted Root Vegetable Medley
Anonymous 05-10-2007
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gobbled it up
Rated: 5 stars out of 5

This tastes incredible and is incredibly easy
recipe Roasted Root Vegetable Medley
Kathleen Cleveland, OH 03-22-2007
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Irish fare
Rated: 5 stars out of 5

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.Read more
recipe Roasted Root Vegetable Medley
Ashleigh Attleboro, MA 11-29-2006
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time
Rated: 3 stars out of 5

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.Read more