Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 1 pound small potatoes, cut into 3/4-inch dice; 1 large (about 1 pound) celery root (celeriac), peeled and cut into 3/4-inch dice; 4 medium parsnips (about 1 pound), peeled and cut into 3/4-inch dice; 4 medium carrots (about 1 pound), peeled and cut into 3/4-inch dice; 4 shallots, peeled and quartered; 2 red bell peppers, seeded and cut into 3/4-inch dice; 5 tablespoons olive oil; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground pepper; 4 cloves garlic, minced; 2 tablespoons chopped rosemary or thyme leaves, or a combination

11 ingredients

5 steps

Ingredients

1 pound small potatoes, cut into 3/4-inch dice
1 large (about 1 pound) celery root (celeriac), peeled and cut into 3/4-inch dice
4 medium parsnips (about 1 pound), peeled and cut into 3/4-inch dice
4 medium carrots (about 1 pound), peeled and cut into 3/4-inch dice
4 shallots, peeled and quartered
2 red bell peppers, seeded and cut into 3/4-inch dice
5 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cloves garlic, minced
2 tablespoons chopped rosemary or thyme leaves, or a combination

Directions

1

Preheat oven to 425 degrees.
2

In a large bowl, combine potatoes, celery root, parsnips, carrots, shallots, bell peppers, olive oil, salt and pepper and toss.
3

Spread vegetables in a single layer over sheet pans and roast, stirring often, until tender and well browned, about 40 to 45 minutes.
4

Sprinkle with the garlic and herbs, toss and roast for 2 minutes more.
5

Remove from the oven and serve.