Roasted Root Vegetable Medley
Servings 10 -12
Ingredients
- 8 to 12 slender carrots peeled and trimmed
- 8 to 12 baby turnips peeled
- 6 to 8 fingerling potatoes scrubbed and cut lengthwise in halves
- 1 or 2 large parsnips peeled, trimmed, and cut diagonally into 1-inch-thick slices
- 1 or 2 medium onions trimmed, peeled and halved, each 1/2 cut into quarters
- 1 or 2 large beets peeled and cut into thick wedges
- 1 or 2 kohlrabi bulbs peeled and cut into thick wedges
- 1 celery root trimmed and halved, halves cut crosswise into 1-inch-thick slices
- 1 whole head garlic separated into cloves, unpeeled
- 2 or 3 sprigs fresh rosemary sage, or thyme
- Salt
- Freshly ground black pepper
- Extra-virgin olive oil
Instructions
- Directions
- 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.
- Recipe courtesy Wolfgang Puck