Recipes and Ideas

Oven-Roasted Root Vegetables

Recipe courtesy of Chef Peter Davis, Henrietta's Table, Boston, Massachusetts

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Ingredients

  • * 1 pound parsnips, peeled, cut into 1-inch chunks (about 2-1/2 cups)
  • * 1 pound rutabagas, peeled, cut into 1-inch chunks (about 3-1/2 cups)
  • * 1 pound turnips, cut into 1-inch chunks (about 3-1/2 cups)
  • * 1 pound celeriac (celery root), peeled, cut into 1-inch chunks (about 3 cups)
  • * 1 pound peeled carrots, cut into 1-inch chunks (about 2-3/4 cups)
  • * 1/2 cup butter, melted
  • * 1/4 teaspoon salt
  • * 1/2 teaspoon ground black pepper

Preparation

  1. Preheat oven to 350°F. Combine vegetables in extra-large bowl. Add butter; toss to coat.
  2. Spread evenly into 15x10x1-inch baking pan; sprinkle with salt and pepper.
  3. Bake 50 minutes, or until vegetables are tender, stirring occasionally.