Slow Roasted Fall Vegetables Recipe

Name: Slow Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 parsnips; 6 carrots; 1 bulb celery root; 4 potatoes; 5 stalks celery; 1 onion; 8 whole cloves garlic; About 1/2 cup olive oil (or more as needed); 1 tablespoon fresh rosemary leaves; 1 tablespoon fresh thyme leaves; Coarse sea salt and freshly ground pepper to taste; Rosemary sprigs to garnish

Servings: persons

3 parsnips
6 carrots
1 bulb celery root
4 potatoes
5 stalks celery
1 onion
8 whole cloves garlic
About 1/2 cup olive oil (or more as needed)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
Coarse sea salt and freshly ground pepper to taste
Rosemary sprigs to garnish

1
Preheat the oven to 325 degrees.
2
Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes.
3
Slice the celery and onion.
4
Leave the garlic cloves whole in their skins.
5
Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated.
6
Sprinkle them with rosemary, thyme, salt and pepper.
7
Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides).
8
Do not let them get too dark or they will develop a bitter taste.
9
Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.

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 12 ingredients. The key ingredients include: 3 parsnips, 6 carrots, 1 bulb celery root, 4 potatoes, and more.

Yes, Slow Roasted Fall 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.

Slow Roasted Fall Vegetables

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