When we're healthy, we're happy.
When we're healthy, we're happy.
Roasted Root Vegetables
Prep Notes
1 or more large roasting pans
Chop all vegetables and herbs before cooking.
Cooking Time
1 - 1.5 hours
Yields
8 - 10 servings
Ingredients
1 lb Idaho potatoes, cut into 1-inch chunks
1 lb small red-skinned potatoes, cut into 1-inch chunks
1 lb parsnips, cut into 1-inch chunks
2 lbs heirloom carrots, cut into 1-inch chunks
3 large sweet potatoes, cut into 1-inch chunks
1 large onion, cut into 1-inch pieces
3 leeks, cut into 1-inch pieces
1/2 cup extra virgin olive oil
3 large sprigs of rosemary, needles finely chopped
Salt and pepper
2 or 3 large shallots
2 bulbs garlic, roughly chopped, leave some as whole cloves
Directions
1. If using more than one pan, position 1 rack in the center of the oven and 1 rack in the bottom third. Heat oven to 400 degrees F.
2. Lightly coat pan(s) with olive oil.
3. Combine all ingredients except for the olive oil, shallots, garlic, rosemary, salt, and pepper in a very large pan.
4. Pour the 1/2 cup olive oil over the vegetables. Sprinkle with the rosemary and salt and pepper to your liking. Toss together.
5. Place pan of vegetables hot oven and roast for 30 minutes, stirring occasionally. If using more than one pan, put one pan in the center and one in the bottom third of the hot oven.
6. When 30 minutes has passed, add garlic and shallots to vegetables.
7. Roast until vegetables are tender and brown in some spots, stirring occasionally, around 45 minutes.
8. Serve hot.
Notes
Choose any root vegetables that you like; purple potatoes, rutabagas, celery root are some options. Any herbs such as parsley and savory are good options as well.