Name: Medley of Roasted Root Vegetables
Prep time: 30 min
Total time: 1 h 15 min
Ingredients: 3 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; 8 shallots, halved lengthwise; ¼ cup extra-virgin olive oil; 2 tablespoons chopped fresh herbs (thyme, parsley, dill, rosemary, and/or sage); 2 teaspoons kosher salt; 1 teaspoon freshly ground pepper

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Ingredients

3 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
8 shallots, halved lengthwise
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh herbs (thyme, parsley, dill, rosemary, and/or sage)
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Directions

Step 1
Place rack in the center of the oven. Preheat oven to 400°F.

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Step 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.

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°F. oven until hot, about 20 minutes.

Nutrition Facts

Per Serving:

216 calories; fat 9g; saturated fat 1g; carbohydrates 32g; mono fat 7g; poly fat 1g; insoluble fiber 7g; sugars 13g; protein 4g; vitamin a 4794.9IU; vitamin c 30.3mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.4mg; folate 86mcg; sodium 760mg; potassium 851mg; calcium 78mg; iron 2.5mg.

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Medley of Roasted Root Vegetables

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Ingredients

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Make Ahead:

Nutrition Facts