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Roasted Root Vegetable Medley

Use whatever combination of veggies you have available, in whatever proportions you prefer. Some ideas are:

  • new potatoes (with the skins on!)
  • beets
  • carrots
  • turnips
  • onions
  • celery root (celeriac)
  • rutabagas
  • parsnips
  • leeks

Seasoning:

  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup olive oil (or more, to taste)
  • 5-10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Coat pans with olive oil. Peel veggies if desired (but not your new potatoes!) and chop all into 1-inch chunks. Combine all remaining ingredients except garlic in very large bowl; toss with oil to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Transfer roasted vegetables to large bowl and then serve.