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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By catlovertimes4
Maspeth, NY
on January 01, 2013
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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?
By jlinder1_7684527
Great Neck, NY
on December 29, 2012
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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.
By debbkeller04
on December 21, 2012
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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.
Read all 26 reviews