Roasted Root Vegetables: A Hearty and Flavorful Dish
Roasted root vegetables are a delightful medley of flavors and textures, making them a versatile side dish or even a main course for vegetarians. Packed with nutrients and easy to prepare, this dish is a perfect way to showcase the natural sweetness and earthiness of seasonal roots.
Ingredients
- 6 small potatoes
- 1–2 yams or sweet potatoes
- 1–2 medium to large turnips
- 1 large celery root
- 3 medium to small beets
- 1–2 medium to large onions
- 1 head of garlic
- 3–4 carrots
- Salt to taste
- Pepper to taste
- 1/4 cup olive oil (enough to coat)
- 3–4 sprigs of fresh rosemary or thyme
This recipe is highly adaptable! Add other root vegetables like parsnips, rutabagas, or kohlrabi for even more variety.
Directions
- Preheat the Oven: Set your oven to 400°F to ensure even cooking and a caramelized finish.
- Prepare the Vegetables: Peel the celery root and yam. Cut the carrots into half-inch thick rounds and dice the onions. Cube the remaining vegetables into one- to two-inch pieces. Mince or press the garlic and mix it with olive oil.
- Toss and Season: In a large bowl, toss the vegetables with the olive oil and garlic mixture until well-coated. Season generously with salt and pepper.
- Assemble the Dish: Spread the vegetables evenly in a large baking dish, layering in sprigs of fresh rosemary or thyme. Use a shallow dish for quicker cooking, or a deeper dish for a heartier presentation.
- Roast the Vegetables: Roast for 45 minutes if using a shallow dish, or up to an hour for a deeper dish. Stir the vegetables every 20 minutes in a deeper dish to ensure even roasting.
Serving Suggestions
Serve your roasted root vegetables as a colorful side to roasted meats, or enjoy them as a standalone dish with a drizzle of balsamic glaze or a dollop of herbed yogurt. Their caramelized edges and soft interiors are sure to make them a crowd-pleaser at any meal.