Roasted Root Vegetable Medley

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Roasted Root Vegetable Medley

Serves 10 to 12

 

8 to 12 slender carrots

8 to 12 baby turnips

6 to 8 fingerling potatoes

1 or 2 large parsnips

1 or 2 medium onions

1 or 2 large beets

1 or 2 kohlrabi bulbs

1 celery root (celeriac) bulb

1 whole head garlic

2 or 3 sprigs fresh rosemary, sage, or thyme

Extra-virgin olive oil

Salt

Freshly ground black pepper

Chopped fresh parsley or chives, for garnish

 

Preheat the oven to 400 degrees.

 

Meanwhile, prepare the vegetables, making sure that all pieces are

roughly the same size or thickness for even cooking. Cut off and discard

any green tops. Peel and trim the carrots. Peel the turnips. Scrub the

potatoes under cold running water to remove surface dirt, but leave the

peels on; cut the cleaned potatoes lengthwise in halves. Peel and trim

the parsnips and cut them diagonally into 1-inch chunks.

 

Trim, peel, and halves the onions, then cut each half into quarters.

Peel the beets and kohlrabi and cut them into thick wedges. Trim the

celery root, cut it in halves, and cut each half crosswise into slices 1

inch thick. Separate the head of garlic into individual cloves, leaving

them unpeeled.

 

Put all the vegetables and the herb sprigs in a large baking dish.

Drizzle generously with olive oil, season well with salt and black

pepper, and toss them with your hands to coat them evenly.

 

Put the baking dish in the preheated oven and cook, stirring

occasionally to ensure even roasting, until the vegetables are golden

brown and tender enough to be pierced easily with the tip of a metal

skewer or small, sharp knife, about 45 minutes. Present the vegetables

in their baking dish or transfer them to a heated platter, garnishing

with freshly chopped parsley or chives just before serving.