Roasted Root Vegetables

1. 1

   In a large bowl toss together: 3 medium carrots, peeled and cut into 1/2-inch slices, 1 small celery root, peeled, quartered, and cut into 1/2-inch slices, 2 medium parsnips, peeled and cut into 1/2-inch slices.

2. 2

   With: Salt to taste, Olive oil, just enough to coat the vegetables.

3. 3

   Spread out on a low-sided baking sheet.

4. 4

   Roast, stirring occasionally, in a 400F to 425F oven until tender, about 25 minutes.

5. 5

   Cut the vegetables into different shapes, such as 1/2-inch cubes or 2-inch-long batons.

6. 6

   Use other vegetables, such as rutabagas, kohlrabi, fennel, or turnips.

7. 7

   Toss the vegetables with leaves of fresh marjoram, thyme, or savory along with the salt and oil.

8. 8

   Along with the salt and oil, toss the vegetables with 1/4 teaspoon cumin or fennel seed, lightly crushed in a mortar and pestle.

9. 9

   While still hot from the oven, toss the vegetables with 2 garlic cloves, peeled and chopped fine, or 1 tablespoon chopped parsley, or both.

* Per serving · 4 servings · Values may vary.

No additional tips available.