Medley of Roasted Root Vegetables

4 users rated this recipe an average rating of 5.0
  • Makes: 6 servings
  • Prep: 30 mins
  • Roast: 45 mins 400°
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Medley of Roasted Root Vegetables
pounds assorted root vegetables (carrots, parsnips, beets, fingerling or new potatoes, celery root, turnips, rutabagas and Jerusalem artichokes) peeled and cut into even-size chunks
shallots, halved lengthwise
cup extra-virgin olive oil
tablespoons chopped fresh herbs (thyme, parsley, dill, rosemary, and/or sage)
teaspoons kosher salt
teaspoon freshly ground pepper
  1. Place rack in the center of the oven. Preheat oven to 400 degrees F.
  2. In a large roasting pan or baking dish, gently toss vegetables and shallots with the oil, herbs, salt and pepper. Roast, uncovered, stirring once or twice, until the vegetables are fork tender and browned, about 45 minutes. Serve immediately, or cover and keep warm for up to 1 hour before serving.
From the Test Kitchen
Make Ahead:

The roasted vegetables can be made up to 1 day in advance. Cover and refrigerate. Let stand at room temperature 2 hours. Reheat in a 350 degrees F. oven until hot, about 20 minutes.

Nutrition Facts (Medley of Roasted Root Vegetables)
    Per serving:
  • 216 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 0 mg chol.,
  • 760 mg sodium,
  • 32 g carb.,
  • 7 g fiber,
  • 13 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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