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Take Root: Roasted Root Vegetables

Food Network Magazine says give humble root vegetables a chance: When roasted they're surprisingly sweet—and totally addictive.
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Photo: 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.

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Photo: Andrew Purcell

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.

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Photo: Andrew Purcell

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.

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Photo: Andrew Purcell

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.

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