Take Root: Roasted Root Vegetables

Food Network Magazine says give humble root vegetables a chance: When roasted they're surprisingly sweet—and totally addictive.
Save Collection
From: Food Network Magazine
Related To:
Vegetable Rutabaga Recipes Radish Recipes Turnip Recipes Beet

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Radishes

Trim the leaves; cut the bulbs in half. Toss with melted butter or olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F, 15 to 20 minutes. Try this: Sprinkle the roasted radishes with minced thyme or parsley and lemon juice. Serve on cheesy polenta or grits.

Parsnips

Peel and cut into chunks. (If large, quarter lengthwise and cut out the core.) Toss with olive oil, salt and pepper on a baking sheet. Roast at 425 degrees F, about 20 minutes. Try this: Toss the roasted parsnips with crumbled crisp pancetta, chopped rosemary and grated parmesan.

Jerusalem Artichokes

Cut into large chunks (no need to peel). Toss with olive oil or warm bacon drippings, and salt and pepper on a baking sheet. Roast at 425 degrees F, 15 to 20 minutes. Try this: Toss the roasted Jerusalem artichokes with crumbled crisp bacon and chopped parsley.

Rutabagas

Peel and cut into large chunks. Toss with olive oil or melted butter, and salt and pepper on a baking sheet. Roast at 425 degrees F, about 30 minutes. Try this: Toss the roasted rutabagas with roasted garlic, red wine vinegar, olive oil and shredded asiago.

Turnips

Peel and cut into wedges. Toss with olive oil or melted butter, and salt and pepper on a baking sheet. Roast at 425 degrees F, 35 to 45 minutes. Try this: Melt 2 tablespoons butter with 1 tablespoon each maple syrup and lemon juice, and a pinch each of cumin and red pepper flakes. Toss with the roasted turnips.

Salsify

Peel and halve lengthwise. Toss with olive oil, salt and pepper on a baking sheet. Roast at 425 degrees F, 15 to 20 minutes. Try this: Eat the roasted salsify like french fries, with garlic mayonnaise for dipping.

Celery Root

Peel and cut into chunks. Toss with olive oil, salt and pepper on a baking sheet. Roast at 425 degrees F, 25 to 30 minutes. Try this: Toss the roasted celery root with 1 tablespoon honey, 1 to 2 tablespoons cider vinegar and 1 tablespoon each chopped almonds and parsley.

Beets

Cut off the leaves; do not peel. Toss with a splash each of olive oil and water, and salt and pepper. Wrap each beet in foil and roast at 425 degrees F, 40 to 50 minutes. Let cool slightly, then unwrap and rub off the skins. Try this: Cut the roasted beets into wedges and toss with crumbled blue cheese, pistachios, arugula and olive oil. Season with salt and pepper. Photographs by Andrew Purcell

More from:

Sensational Sides

Next Up

Roots, Greens & Grains 11 Photos

Vegetable Side Dish Recipes 10 Photos

Salad Side Dish Recipes 8 Photos

Great Grain Side Dish Recipes 6 Photos

How to Peel and Juice a Beet 6 Photos

In-Season Summer Vegetable Recipes 11 Photos

10 Ways to Add More Produce to Your Wedding Menu 10 Photos

Mash Hits: Kid-Friendly Puree Recipes 4 Photos

The Great Food Truck Race, Season 2: Seabirds 6 Photos

Can You Mash It: Mashed Vegetable Recipes 10 Photos

We Recommend

Great Father's Day Recipes 35 Photos

30-Minute Dinner Recipes 56 Photos

Our Best Caprese Recipes 26 Photos

Family-Friendly Weeknight Dinner Recipes 75 Photos

Summer Cookout Salad Recipes 47 Photos

Grilled Chicken Recipes 59 Photos