Roasted Medley of Winter Roots

Roasted Medley of Winter Roots
Photo by Scott Phillips

Ingredients

  • 2 medium turnips, peeled and cut into large wedges
  • 1-½ Tbs. vegetable oil
  • 12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled
  • Salt and freshly ground black pepper
  • 3 medium beets, peeled and cut into large (¾-inch) dice
  • ½ lb. parsnips, peeled and cut into 2x½-inch sticks
  • 2-½ Tbs. melted unsalted butter
  • + 4 more ingredients
    • 10 to 12 cloves garlic
    • 3 to 4 carrots, peeled and cut into 2x½-inch sticks
    • 3 sprigs fresh rosemary or thyme
    • 3 small bay leaves

Heat the oven to 400°F. Dump the vegetables into a large, low-sided roasting pan or onto a heavy, rimmed baking sheet; they should be just one layer deep. Toss in the herbs and drizzle on the butter and oil. Season with salt and pepper and toss to coat the vegetables evenly. Roast, tossing with a...

View full recipe at Fine Cooking

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