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Roasted Root Vegetables - A Family Feast

Dinner Party Series – Part 2: Roasted Root Vegetables

Yield: 6-8 servings 1x
Prep: 15 minsCook: 60 minsTotal: 1 hour 15 minutes
Scale:

Ingredients

  • 1 pound celery root peeled and cut into large bite sized pieces
  • ½ pound purple carrots, unpeeled, ends removed, washed and cut into large bite-sized pieces
  • ½ pound parsnips, unpeeled, ends removed, washed and cut into large bite-sized pieces
  • ½ pound sweet potato, peeled and cut into large bite-sized pieces
  • ½ pound golden beets, ends and blemishes removed but leaving the rest unpeeled, cut into large bite-sized pieces
  • ¼ pound washed carrots peel left on, ends removed and cut into large bite-sized pieces
  • ¾ pound all-purpose or new red potatoes, unpeeled and cut into large bite-sized pieces
  • 1 pound onion, peeled, ends removed and cut into large bite-sized pieces
  • 6 whole peeled garlic cloves
  • ¼ cup currants
  • ½ cup extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 4 tablespoons fresh Italian flat leaf parsley, chopped

Instructions

  1. Preheat oven to 425 degrees.
  2. Note: you can use any combination of root vegetables you wish as long as they total approximately four pounds.
  3. In a large bowl, mix all ingredients until well combined and all of the vegetables are completely covered in olive oil and herbs. Pour the mixture onto a large sheet pan or roasting pan in a single layer.
  4. Roast for 20 minutes without stirring. Flip vegetables over and roast for 20 more minutes. Flip again and roast for the final 20 minutes or until vegetables are tender.
  5. Remove from oven and add more salt and pepper if needed. Serve immediately.

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