Roasted Root Vegetable

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Roasted Root Vegetable Ingredients

8 to 12 slender carrots peeled and trimmed	1 celery root trimmed and halved, halves cut crosswise into 1-inch-thick slic
8 to 12 baby turnips peeled	1 whole head garlic separated into cloves, unpeeled
6 to 8 fingerling potatoes scrubbed and cut lengthwise in halves	2 or 3 sprigs fresh rosemary sage, or thyme
1 or 2 large parsnips peeled, trimmed, and cut diagonally into 1-inch-thick slices	Salt
1 or 2 medium onions trimmed, peeled and halved, each 1/2 cut into quarters	Freshly ground black pepper
1 or 2 large beets peeled and cut into thick wedges	Extra-virgin olive oil
1 or 2 kohlrabi bulbs peeled and cut into thick wedges

Instructions for Roasted Root Vegetable

Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.



Main Ingredient: VegetablesCuisine: American

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