Roasted Root Vegetables

   

Many people are susceptible to impulse purchasing – myself included. If I walk past a sassy pair of high heels I will make a mental note of their appeal and move on. If I’m in the electronics department and I see an immersion blender that I’ve been needing since mine broke, I will pass by and wait to do some review comparisons and price checking online. If a game on my Steam wishlist goes on sale then I… ok well I might buy that. The one thing I can’t resist though? Well, apparently it’s a bundle of beautiful, vibrant, purple  baby carrots (and all of the additional veggies to accompany them into the oven).

 

Roasted Root Vegetables

I just don’t know if there is a better way to prepare vegetables than roasting them. The caramelization of those natural sugars and the ease of preparation? It’s hard not to love it. For this meal I used baby purple carrots, parsnips, yellow and purple baby potatoes, parsley root, garlic, onion, and fresh rosemary. You can use whatever root veggies you can get your hands on, whether it’s layer of simple russet potatoes or a spectrum of multicolored carrots arranged in a heart on your roasting pan. I can’t resist going the colorful route myself. I swear that pretty food tastes better.

Roasted Root Vegetables

Roasted Root Vegetables
Serves 4
An easy, rustic side dish that works for a weeknight dinner or holiday table.
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Prep Time
10 min
Cook Time
20 min
Total Time
34 min
Prep Time
10 min
Cook Time
20 min
Total Time
34 min
Ingredients
  1. 9-10 young purple carrots
  2. 12-15 fingerling potatoes (I used yellow and purple)
  3. 2 parsley root
  4. 1 parsnip
  5. 1 red onion
  6. 3 cloves of garlic
  7. 1 tablespoon olive oil
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon black pepper
  10. 2-3 sprigs fresh rosemary
Instructions
  1. Preheat oven to 425F.
  2. Prepare your veggies for roasting by chopping them all at a roughly uniform size. It’s important to have them similar in size so that they finish cooking through around the same time. I left my carrots and most of my fingerling potatoes whole. The larger potatoes I split in half. I quartered the parsley root lengthwise and sliced the parsnip into thick disks so that they could be differentiated from one another on the plate. The onion I simply cut into large chunks and split apart the segments with my fingers. The garlic cloves were cut into quarters. I also cut my rosemary sprigs in half.
  3. Toss everything in the olive oil, salt, and pepper. I find that using my hands works best for this and I also do it right on the pan on a sheet of parchment paper.
  4. Layer the veggies evenly on the parchment lining baking sheet and transfer to the oven. Bake for 15-20 minutes and then test for doneness with a fork. If they need a little more time, just pop them in for another 10 minutes or so. The smaller your veggies are chopped, the less total time they will take to roast.
Calories
  1. 159
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Roasted Root Vegetables


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