Roasted Root Vegetables Recipe

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 medium leeks; 2 large parsnips (about 8 ounces), peeled and cut into 3-inch lengths (see note); 3 large carrots (about 8 ounces), peeled and cut into 3-inch lengths; 2 large, outer celery stalks, trimmed and cut into 3-inch lengths; 6 small red or white new potatoes (about 1/2 pound), cut in half; 3 small yellow onions, peeled and cut in half through the core; 20 large cloves garlic, peeled; 3 tablespoons extra-virgin olive oil; 2 sprigs fresh rosemary; Salt; Freshly ground black pepper

Servings: persons

3 medium leeks
2 large parsnips (about 8 ounces), peeled and cut into 3-inch lengths (see note)
3 large carrots (about 8 ounces), peeled and cut into 3-inch lengths
2 large, outer celery stalks, trimmed and cut into 3-inch lengths
6 small red or white new potatoes (about 1/2 pound), cut in half
3 small yellow onions, peeled and cut in half through the core
20 large cloves garlic, peeled
3 tablespoons extra-virgin olive oil
2 sprigs fresh rosemary
Salt
Freshly ground black pepper

1
Preheat the oven to 400 F. Following the illustrations on page 80, trim the dark-green leaves from leeks and cut the whites in half lengthwise.
2
Trim the root ends of the leeks, leaving enough of the root core intact to hold the leek halves together.
3
Rinse the leek halves under cold water, separating the layers to rinse out any grit from between them.
4
Toss all the vegetables together with the garlic, olive oil, and rosemary in a large bowl until the vegetables are coated with oil.
5
Season generously with salt and pepper and toss again.
6
Turn the vegetables into a 13 x 9inch (or equivalent-size) roasting pan and roast until they are tender and well browned, about 1 hour.
7
Remove the pan from the oven and stir the vegetables gently several times while they roast, so they cook and brown evenly.

No nutrition data on file — estimate from the ingredient list.

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: 3 medium leeks, 2 large parsnips (about 8 ounces), peeled and cut into 3-inch lengths (see note), 3 large carrots (about 8 ounces), peeled and cut into 3-inch lengths, 2 large, outer celery stalks, trimmed and cut into 3-inch lengths, 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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