55 minutes
A delightful medley of seasonal vegetables, caramelized to perfection, bringing out deep flavors and pleasant textures.
Celery Root, Peeled
0 oz
Carrots, Peeled and cut into 2.5-inch lengths
0 oz
Parsnips, Peeled and sliced 1 inch thick on bias
0 oz
Shallots, Peeled
0 oz
to taste
to taste
Turnips, Peeled, halved horizontally, and each half quartered
0 oz
tablespoons
Flat Leaf Parsley, Chopped
tablespoons
1. Preheat Oven
Preheat your oven to 425 degrees, placing a rimmed baking sheet on the rack to heat up as the oven warms.
2. Prepare Celery Root
Prepare the celery root by cutting it into ¾-inch-thick rounds and then into batons about 2½ inches in length.
3. Microwave Vegetables
In a microwave-safe bowl, combine the celery root, carrots, parsnips, and shallots. Season them generously with kosher salt and pepper. Cover the bowl and microwave the vegetables for 8-10 minutes until the smaller carrot pieces are just pliable.
4. Drain and Add Turnips
Once microwaved, drain the vegetables well, returning them to the bowl. Add the turnips and vegetable oil, tossing everything to coat evenly.
5. Roast Vegetables
Carefully transfer the vegetables onto the preheated baking sheet and spread them into an even layer. Roast the vegetables in the oven for 25 minutes.
6. Stir and Continue Roasting
After the initial roasting, stir the vegetables using a thin metal spatula, ensuring to scrape up any caramelized bits from the baking sheet. Spread them out again into an even layer and rotate the pan. Continue roasting for another 15-25 minutes until the vegetables are golden brown and tender.
7. Finish and Serve
Transfer the roasted vegetables to a serving platter and sprinkle them with fresh parsley. Serve warm.
Swap out autumn vegetables for winter ones like rutabaga, turnips, acorn squash, and red onions. You can add hearty herbs like sage and a splash of red wine vinegar for a deeper flavor.
Add roasted vegetables to a bed of massaged kale, tossed with a tahini lemon dressing. This makes a delightful, nutrient-dense salad.
Add chunks of chicken, slices of sausage, or cubes of tofu to the vegetables before roasting. The protein will cook in the delicious caramelization juices, making for a hearty one-pan meal.
Swap apples for cherry tomatoes and add a handful of Kalamata olives and crumbled feta cheese once the vegetables are roasted. Also, incorporate a sprinkle of oregano and a squeeze of lemon juice before serving.
Use a selection of root vegetables and cook until they're tender and caramelized. Then, top with a fried or poached egg for a brunch-worthy dish.
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