This basic recipe for roasted winter root veggies is one we turn to again and again with different mixtures depending on what's at the market. I love how, after about 15 minutes, the kitchen is perfumed with a deep, sweet scent that lingers well past dinner. These seasonal winter vegetables are super versatile too. Serve them with anything–or on their own–or fold them into pasta or a frittata. And it's a perfect recipe to practice your knife skills.
10 cups (1-inch-cubed) mixed root vegetables (like turnips, parsnips, sweet potatoes, carrots, celery root and rutabaga)
2 cups thickly sliced onion
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
3 sprigs of thyme
2 tablespoons cider vinegar
Preheat oven to 450 F.
In a large bowl, toss vegetables with olive oil and a pinch of salt and pepper. Spread into a large roasting pan and lay thyme sprigs on top.
Roast for 45 minutes, turning the vegetables with a sturdy spatula every 10 minutes after the first 15 minutes. Vegetables should be caramelized on the outside and tender on the inside, and some will be slightly charred and collapsed.
When vegetables are done, remove from oven, pour in vinegar and toss to coat, scraping up and bits stuck to the bottom of the pan. Season with additional salt and pepper if desired.
Serves 8
10 cups (1-inch-cubed) mixed root vegetables (like turnips, parsnips, sweet potatoes, carrots, celery root and rutabaga)
2 cups thickly sliced onion
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
3 sprigs of thyme
2 tablespoons cider vinegar
Preheat oven to 450 F.
In a large bowl, toss vegetables with olive oil and a pinch of salt and pepper. Spread into a large roasting pan and lay thyme sprigs on top.
Roast for 45 minutes, turning the vegetables with a sturdy spatula every 10 minutes after the first 15 minutes. Vegetables should be caramelized on the outside and tender on the inside, and some will be slightly charred and collapsed.
When vegetables are done, remove from oven, pour in vinegar and toss to coat, scraping up and bits stuck to the bottom of the pan. Season with additional salt and pepper if desired.
Serves 8
This basic recipe for roasted winter root veggies is one we turn to again and again with different mixtures depending on what's at the market. I love how, after about 15 minutes, the kitchen is perfumed with a deep, sweet scent that lingers well past dinner. These seasonal winter vegetables are super versatile too. Serve them with anything—or on their own—or fold them into pasta or a frittata. And it's a perfect recipe to practice your knife skills.
Ingredients
- 10 cups mixed root vegetables (like turnips, parsnips, sweet potatoes, carrots, celery root and rutabaga), cut into 1-inch-cubes
- 2 cups onion, thickly sliced
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 3 sprigs thyme
- 2 tablespoons cider vinegar
Instructions
- Preheat oven to 450°F.
- In a large bowl, toss vegetables with olive oil and a pinch of salt and pepper. Spread into a large roasting pan, and lay thyme sprigs on top.
- Roast for 45 minutes, turning the vegetables with a sturdy spatula every 10 minutes after the first 15 minutes. Vegetables should be caramelized on the outside and tender on the inside, and some will be slightly charred and collapsed.
- When vegetables are done, remove from oven, pour in vinegar and toss to coat, scraping up and bits stuck to the bottom of the pan. Season with additional salt and pepper, if desired.
Servings: 8
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