Roasted Root Vegetables Recipe

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound parsnips, peeled and cut oblique style; 1/2 pound celery root, 3/4-inch dice; 1/2 pound shallots, peeled and halved; 1/2 pound carrots, peeled and cut oblique style; 1/2 pound turnips, peeled and cut into wedges; 16 large garlic cloves, peeled and tipped; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 tablespoon rosemary leaves; Cooking spray

Servings: persons

1/2 pound parsnips, peeled and cut oblique style
1/2 pound celery root, 3/4-inch dice
1/2 pound shallots, peeled and halved
1/2 pound carrots, peeled and cut oblique style
1/2 pound turnips, peeled and cut into wedges
16 large garlic cloves, peeled and tipped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon rosemary leaves
Cooking spray

1
Crank your oven to 500u00b0.
2
In a mixing bowl, toss all the ingredients except the cooking spray together with your hands. This is tactile stimulation at its finest if you love to cook. (You do, right?)
3
Lay a large, dramatic sheet of heavy-duty foil across your work surface. Now, do that again.
4
Ready the packet. Do that.
5
Seal up the packet as instructed. Lay it into a 13 x 9-inch baking dish and roast for about 15 minutes, until the veggies are starting to get tender.
6
Remove the pan from the oven and let the vegetables sit on there, sealed, for another 10 minutes, while you reduce the oven temperature to 425u00b0. 500u00b0 is too hot for the next step. Leave your oven door open for a minute or two to let some heat escape. Warm your hands.
7
Now, give the packet a little shake before opening it. Spray the roasting pan with cooking spray. Dump the veggies into a single layer on the roasting pan. Throw out the empty packet. It's done.
8
Return the pan to the oven, occasionally monitoring and redistributing the vegetables to and away from the hot spots in the pan. Nurture this dish.
9
When the veggies are nicely browned, after 25 minutes or so, remove the vegetables from the oven and serve, perhaps with 27-Hour Chicken Legs or Farro and Mushroom Meat Loaf or Lower East Side Brisket.

702

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound parsnips, peeled and cut oblique style, 1/2 pound celery root, 3/4-inch dice, 1/2 pound shallots, peeled and halved, 1/2 pound carrots, peeled and cut oblique style, and more.

Yes, Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables

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