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OVEN-ROASTED ROOT VEGETABLES W/ ROSEMARY

Roast in a top rack of the oven while the turkey roulade cooks or make ahead, store in fridge well-wrapped, and reheat while turkey is resting. Add/sub butternut squash or other root vegetables, increasing seasonings and oil accordingly. Hint: Don't cut through root ends of onions or fennel so the pieces stay together during cooking.
Serves 2-6 --- depending on how much you'd like for leftovers.

Ingredients

  • 2 parsnips, peeled and cut into 1/2″ pieces (If parsnips are large, first slice in half and core them.)
  • 1 large sweet potato, peeled and cut into 1″ pieces
  • 1 large yellow onion, cut into eighths
  • 3 large carrots, peeled and cut into 1″ pieces
  • 1 large turnip, peeled and cut into 1″ pieces
  • 5 new potatoes, cut in half (don't peel)
  • Fennel bulb, cored and cut into 1/2-inch slices
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly-ground pepper
  • 3 tablespoons minced fresh rosemary, or 1 tablespoon dried

Instructions

  • Place all vegetables on a large, rimmed baking sheet, mixing them well. Drizzle with olive oil and sprinkle with salt, pepper, and rosemary. Using your hands, toss. Turn cut sides of new potatoes down. Bake about 40 minutes until tender and crispy at the edges. Store well-wrapped in the fridge 3-4 days. Do not freeze.

Notes

Copyright Alyce Morgan, 2009/2021. All rights reserved.