Roasted Root Vegetables

This simple, satisfying recipe works well with any number of root vegetables—use whatever you have in your crisper!

Ingredients:
2 cups carrots, scrubbed and sliced into 1-inch pieces
2 cups parsnips, scrubbed and sliced into 1-inch pieces
2 cups rutabagas, scrubbed and sliced into 1-inch pieces
1 cup cauliflower, scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil
Sea salt and fresh ground pepper to taste

Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.

2. Using your fingers, toss the vegetables with the oil and a large pinch of sea salt in a bowl and then transfer to baking sheet.

3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes. Season with additional salt and pepper if desired. Serve hot, warm or at room temperature.

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