Roasted potatoes are classic holiday fare. But have you ever fully explored the world of roasted root vegetables?
This recipe celebrates the humble root vegetable beyond the expected. Parsnips add a nutty sweetness, while carrots bring classic winter flavors and a dash of color. Tied together with a touch of fresh rosemary, rich olive oil, and a pinch of flaky sea salt, you’ll want to make this dazzling dish again and again.
Find the right produce. This recipe calls for parsnips, a not-so-usual ingredient for many. You may want to head to a more gourmet market than usual to be sure that you can find them on the shelves.
Size matters. When dicing and chopping, you want to be sure you are cutting mostly equal pieces across your array of vegetables. This ensures that everything bakes evenly–no burning or uncooked bites on your plate!
Watch your garlic. You’ll want to slice your cloves thin enough that you aren’t eating chunks of raw garlic but thick enough so that it doesn’t burn to a crisp at such a high oven temperature. Aim for ⅛ slices for the optimal flavor to robustness ratio.
Finish strong. We recommend finishing your veggies with an extra glug of olive oil and a sprinkle of extra sea salt. Be sure to use your best of both ingredients–since they are not being transformed by heat, you will be enjoying the raw flavors, which tend to be better in higher-quality products.
Get creative. There are so many ways that you can make these veggies your own. Adding additional varieties of root vegetables (such as beets, turnips or even rutabaga) is just the beginning. Try adding sage or thyme for more wintery flavor, adding in additional spices such as paprika or cayenne for a kick or squeezing on a little bit of lemon juice for a touch of tart.
Rosemary-Roasted Root VegetablesCourse: MainCuisine: AmericanDifficulty: Easy
Root veggies and rosemary are just meant to be together.
2 carrots, peeled and chopped into 1-inch pieces
4 parsnips, peeled & chopped into 1-inch pieces
2-4 Yukon gold potatoes, quartered
1 large sweet potato, cut into 2-inch pieces
¼ cup plus 2 Tablespoons olive oil, divided
1 ½ teaspoons sea salt
¼ cup fresh rosemary, chopped
4 cloves garlic, sliced
1 teaspoon flaky sea salt (we like Maldon salt)
- Heat the oven to 425 degrees. In a large bowl, toss together all vegetables, ¼ cup of olive oil, salt, rosemary, and garlic until well combined.
- Transfer the veggies to a large baking sheet (use two if the first seems overcrowded). Roast for 45-60 minutes, tossing the vegetables every 15 minutes to ensure even cooking, until everything is golden brown and cooked through.
- Before serving, pour over 2 Tablespoons of olive oil and flaky sea salt. Enjoy warm.