Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 1/2 pound parsnips, peeled and cut oblique style; 1/2 pound celery root, 3/4-inch dice; 1/2 pound shallots, peeled and halved; 1/2 pound carrots, peeled and cut oblique style; 1/2 pound turnips, peeled and cut into wedges; 16 large garlic cloves, peeled and tipped; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 tablespoon rosemary leaves; Cooking spray

11 ingredients

9 steps

Ingredients

1/2 pound parsnips, peeled and cut oblique style
1/2 pound celery root, 3/4-inch dice
1/2 pound shallots, peeled and halved
1/2 pound carrots, peeled and cut oblique style
1/2 pound turnips, peeled and cut into wedges
16 large garlic cloves, peeled and tipped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon rosemary leaves
Cooking spray

Directions

1

Crank your oven to 500°.
2

In a mixing bowl, toss all the ingredients except the cooking spray together with your hands. This is tactile stimulation at its finest if you love to cook. (You do, right?)
3

Lay a large, dramatic sheet of heavy-duty foil across your work surface. Now, do that again.
4

Ready the packet. Do that.
5

Seal up the packet as instructed. Lay it into a 13 x 9-inch baking dish and roast for about 15 minutes, until the veggies are starting to get tender.
6

Remove the pan from the oven and let the vegetables sit on there, sealed, for another 10 minutes, while you reduce the oven temperature to 425°. 500° is too hot for the next step. Leave your oven door open for a minute or two to let some heat escape. Warm your hands.
7

Now, give the packet a little shake before opening it. Spray the roasting pan with cooking spray. Dump the veggies into a single layer on the roasting pan. Throw out the empty packet. It's done.
8

Return the pan to the oven, occasionally monitoring and redistributing the vegetables to and away from the hot spots in the pan. Nurture this dish.
9

When the veggies are nicely browned, after 25 minutes or so, remove the vegetables from the oven and serve, perhaps with 27-Hour Chicken Legs or Farro and Mushroom Meat Loaf or Lower East Side Brisket.