Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.; 1/4 cup olive oil; Salt and black pepper; Chopped rosemary, thyme or parsley, plus more for garnish

4 ingredients

8 steps

Ingredients

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
1/4 cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish

Directions

1

Heat oven to 425 degrees.
2

Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
3

Put the vegetables in the oven and roast without stirring for 20 minutes, then check.
4

If they look dry and are sticking to the pan, drizzle with more oil.
5

Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so.
6

Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp.
7

Remove from the oven.
8

Garnish with rosemary or thyme.