Recipe: Roasted Root Vegetables From the Kitchen Window column
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Roasted Root Vegetables

Nothing could be simpler or more satisfying. Vary the vegetables with whatever you have in the larder or whatever you find at the market. Amounts can easily be varied, too. Try to get vegetables as fresh as you can.

David S. Deutsch for NPR
Roasted Root Vegetables
David S. Deutsch for NPR

Makes 8 to 10 servings

3 medium carrots, peeled (or not), cut into 1/2-inch slices

3 medium parsnips, peeled and cut into 1/2-inch slices

1 medium rutabaga peeled and cut into 1-inch chunks

3/4 pound Jerusalem artichokes, scrubbed and cut into 1-inch chunks

3/4 pound small red potatoes, scrubbed and cut in half

1 celery root, peeled and cut into 1-inch chunks

8 shallots, peeled and left whole

5 salsify stalks (if you can find them), peeled and put into acidulated water

Olive oil

Coarse salt and freshly ground pepper, to taste

A few springs of herbs such as rosemary, parsley, thyme (or a combination)

Preheat oven to 350 degrees.

Mix all of the vegetables in a large roasting pan. Drizzle with enough olive oil to lightly coat vegetables and toss. Season to taste with salt and pepper. Lay herbs on top.

Cover pan tightly with aluminum foil and cook for 30 minutes.

Uncover vegetables, remove herbs and continue cooking, stirring occasionally, until they are lightly browned and fork tender, another 45 minutes to an hour.

Serve hot.