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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From: Food Network Magazine

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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

Take Root: Roasted Root Vegetables

Related To:

Radishes

Parsnips

Jerusalem Artichokes

Rutabagas

Turnips

Salsify

Celery Root

Beets

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