Roasted Baby Root Vegetables
Serve this medley of root vegetables alongside roasted meats or poultry. Here, the beets are cooked separately so they won’t bleed onto the other vegetables. To prevent them from staining your hands, wear disposable gloves.
Ingredients:
- 2 parsnips, peeled
- 2 bunches baby rainbow carrots, trimmed, peeled and larger
carrots halved lengthwise - 2 garlic heads, halved crosswise
- 2 Tbs. extra-virgin olive oil, plus more for drizzling (optional)
- Kosher salt and freshly ground pepper, to taste
- 2 bunches baby rainbow beets, trimmed, peeled and halved
lengthwise - 6 fresh thyme sprigs
- 4 fresh rosemary sprigs
Directions:
Preheat an oven to 450°F (230°C). Line 2 baking sheets with aluminum foil.
Cut the parsnips in half crosswise. Halve the bottom portions lengthwise and quarter the top portions lengthwise. Place in a bowl and add the carrots and garlic. Toss with 1 Tbs. of the olive oil and season with salt and pepper. Arrange in a single layer on one of the prepared baking sheets. Place the beets in the bowl, toss with the remaining 1 Tbs. olive oil and season with salt and pepper. Arrange in a single layer on the other baking sheet. Scatter the thyme and rosemary sprigs on top.
Transfer to the oven and roast, rotating the baking sheets 180 degrees halfway through the cooking time, until the vegetables are nicely browned and tender, 30 to 40 minutes. Toss all the vegetables together and transfer to a platter. Drizzle with more olive oil and serve immediately. Serves 8.
Williams-Sonoma Kitchen