A simple and earthy roasted root vegetable dish featuring carrots, celery root, and parsnips.
25 minutes
A simple and earthy roasted root vegetable dish featuring carrots, celery root, and parsnips.
1. Preheat Oven
Preheat your oven to a temperature between 400°F and 425°F.
2. Prepare Vegetables
In a large bowl, toss the sliced carrots, celery root, and parsnips with a pinch of salt and just enough olive oil to coat them lightly.
3. Spread Vegetables
Spread the seasoned vegetables out in a single layer on a low-sided baking sheet.
4. Roast Vegetables
Place the baking sheet in the preheated oven and roast the vegetables until they are tender, stirring occasionally. They are ready when tender and golden-brown.
5. Serve
Serve your Rustic Harvest Medley hot and enjoy.
Add chunks of chicken, sausage, or tofu to the vegetable mix before roasting to create a complete meal. These proteins will cook in the same time it takes for the vegetables to roast, making it a one-pan wonder.
Include chickpeas, diced bell peppers, and a mix of Mediterranean herbs like oregano and basil. Finish with feta cheese and a squeeze of lemon.
Stir cooked farro, quinoa, or barley into the roasted vegetables for a hearty, fiber-rich dish. These grains add texture and make the medley even more filling.
For a cozy autumnal dish, mix in roasted apples or pears with the vegetables, and garnish with toasted pecans or walnuts.
Toss in some cherry tomatoes, olives, and capers, and finish with a sprinkle of parmesan cheese and a drizzle of pesto for an Italian twist.
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