Prep 15 mins
Cook 50 mins
This is my favorite way to eat root vegetables.
- 1 medium rutabaga, peeled and cut into cubes
- 2 large carrots, peeled and cut into pieces approx. the same size as the rutabega cubes
- 2 large parsnips, peeled an cut the same size as the carrots
- 7 -8 shallots, peeled
- 6 cloves garlic, peeled
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 tablespoons olive oil
- kosher salt
- fresh ground black pepper
- 2 tablespoons water
- Oven to 400 degrees.
- Cover a sheet pan with foil.
- Toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.
- Pour into the sheet pan, spreading them out so they lay in a single layer.
- Pour the water into the pan, cover with foil, bake for about 30 minutes.
- Take the foil off the pan, and continue to roast, stirring once, until softened and beginning to brown, probably another 20 minutes.
- Serve warm.
This is a great guide for roasting winter root vegetables. I didn't have rutabaga, so I substituted beets, and it worked out great. The shallots, garlic and herbs pair well with winter root veggies. I might reduce time veggies were covered, and increase time they were uncovered, for a bit more crispness. Delicious.
Very nice. Subbed potato for rutabaga, and sage for rosemary (personal preference). The seasoning is nicely balanced, and the cooking technique (covered at first, with a tiny bit of water) delivered veggies that were done through, nicely roasted on the outside, without being dried out or overly browned. Thanks!
An excellent combination of vegetables and herbs. Dh was especially enamored of the garlic. I'm making a note to myself to add even more next time. This was ever so easy to put together, healthy and absolutely delicious. Thanks.