Roasted Root Vegetables

Photo by Becky Luigart-Stayner

Ingredients

3 ½ cups coarsely chopped carrot (about 1 1/2 pounds)
1 teaspoon brown sugar
½ teaspoon sea salt
2 medium red onions, each cut into 8 wedges
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
¼ teaspoon freshly ground black pepper
+ 3 more ingredients
- 3 cups coarsely chopped parsnip (about 1 pound)
- 1 ¾ cups coarsely chopped peeled turnips (about 1/2 pound)
- 2 tablespoons olive oil

Preheat oven to 450°. Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450° for 1 hour, stirring after 30 minutes. Add parsley, vinegar, and pepper, tossing to coat.

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Comments

Variations on Roasted Root Vegetables

Roasted Root Vegetables
- 1/3 cup vegetable stock or canned vegetable broth
- 2 large red-skinned sweet potatoes (yams)
- 2 bunches green onions
- 6 tablespoons olive oil
- +3 other ingredients
Roasted Root Vegetables
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 2 cups (1/2-inch-thick) diagonally sliced carrot
- +3 other ingredients
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- 1 1/2 pounds Yukon Gold potatoes
- 1 2 1/2-pound butternut squash
- 2 tablespoons olive oil
- 1 large turnip
- 1 medium-size red onion
- 1 garlic
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- 1 (1-pound) bag parsnips
- 6 large beets
- 1 teaspoon pepper, divided
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- 6 large turnips
- 2 large sweet potatoes
- +1 other ingredients
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- 2 teaspoons balsamic vinegar
- 1/2 pound beets (about 3 medium), trimmed and peeled
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sugar
- +3 other ingredients
Roasted Root Vegetables
- 2 beets, peeled and cut into 1-inch cubes
- 8 shallots, peeled and quartered
- 4 parsnips, peeled and cut into 1-inch cubes
- +4 other ingredients
Roasted Root Vegetables
- 1/2 cup olive oil
- 2 yams (red-skinned sweet potatoes)
- 2 large rutabagas
- 4 medium parsnips
- 4 small turnips
- 1 large acorn squash