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Roasted Root Vegetables
A delicious medley of roasted root vegetables including potatoes, sweet potatoes, parsnip, celery root, and beets.
Ingredients
6 pounds of any combination of root vegetables such as orange, yellow and purple carrots, white, yellow, or purple top turnip, celery root, sweet potato, new red potatoes, golden beets, and parsnips
1 pound yellow onion, peeled and cut into wedges (about 2 medium onions)
1/2 cup extra virgin olive oil
1/2 cup fresh Italian flat leaf parsley
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
6 large cloves fresh garlic, left whole
1/4 cup dried cranberries
Instructions
- Preheat the oven to 425 degrees F with two racks in the middle and upper third of the oven.
- Prepare vegetables by peeling or trimming them into larger than bite sized pieces (they will shrink to bite sized). Trim ends from carrots and parsnips and rinse but do not peel before cutting, Use a large sharp knife to cut skin from celery root, turnips, and golden beets, then cut into bite sized pieces. Peel new red potatoes and sweet potatoes last so they stop oxidizing by sitting in the air too long before oiling. Cut into bite sized pieces.
- Peel and cut onions into wedges.
- Place all vegetables into a large bowl and toss with the oil.
- On your cutting board, place parsley, thyme, rosemary, salt, and pepper in a pile and start chopping to a finely chopped mixture. The salt helps break down the herbs.
- Sprinkle this over the vegetables and toss then pour out onto two sheet trays and roast for 20 minutes.
- Remove both pans and using a heavy metal spatula, toss the vegetables on each pan.
- Add the whole garlic and the dried cranberries to one of the pans and toss.
- Place both pans back in the oven but switch racks so the one on the bottom is now on the top and the one on top is now on the bottom.
- Roast for 15 more minutes and remove.
- Use the large spatula to lift the vegetables off and onto a platter for serving.
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