Roasted root vegetables

Roasted vegetables are the cozy, caramelized heart of a harvest table. Chunks of carrot, parsnip, turnip, and onion get tossed with a little oil, salt, pepper, and herbs, then spread on a hot tray and roasted until their edges turn golden and crisp and their centers go sweet and tender.

Ingredients

3 carrot (peeled and cut into sticks or chunks)
2 parsnip (peeled and chopped)
2 turnip (small, chopped)
2 onion (optional, red, cut into wedges)
3 tablespoons olive oil
1 teaspoon salt (or to taste)
1⁄2 teaspoon pepper (ground black pepper)
1 teaspoon rosemary (dried rosemary, or thyme)

Instructions

Heat oven to 400°F (200°C).

Toss: In a bowl, toss veg with oil, salt, pepper, and herbs.

Roast: Spread in a single layer on a baking tray. Roast 30–40 minutes, turning once, until browned on the edges and tender.

Serve: Retire the baking tray from the oven and serve the roasted root vegetables warm.

A plate with a selection of root vegetables roasted.
Yield
4 servings
Nutrition: 160 estimated calories per serving
Preparation time 15 minutes
Cooking time 40 minutes
Total time
55 minutes

Notes

Every bite tastes like it spent hours by the fire, even though the oven does all the work. The carrots get candy-sweet, the parsnips turn nutty, the turnips mellow out and pick up a gentle earthiness, and the onions practically melt into everything. They’re as at home next to roasted turkey or fish as they are alongside beans, stews, or a plant-forward spread. Simple, rustic, and colorful, this is the kind of side dish that quietly ends up being everyone’s favorite thing on the table.

Variations

Substitute turnips with potatoes.

Source

North American cuisine

seafood, steaming
appetizer, side dish, holiday dish
North American food recipes
Food in U.S.A.

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