Crisp and Tender Roasted Root Vegetables

By • April 1, 2013 • 7 Comments

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Author Notes: Use any combination of root vegetables you like for an easy, versatile side that works with pretty much any main dish.Merrill Stubbs

Serves 4

  • 1 1/2 cups chopped carrots (3/4 inch)
  • 1 1/2 cups chopped parsnips (3/4 inch)
  • 1 1/2 cups chopped sweet potatoes (3/4 inch)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon finely chopped fresh thyme (or other woodsy herb of your choice)
  1. Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment (or don't if you're lazy like me and don't mind the extra caramelization).
  2. Using your fingers, toss the vegetables with the oil, salt and thyme -- I do this right on the baking sheet so as not to dirty a bowl.
  3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are crisp and tender, another 10 to 20 minutes. Serve hot, warm or at room temp. (I like to keep a batch of these in the fridge all week so I can press them into service at any time.)
Jump to Comments (7)

Tags: baby food, cooking for clara, kid-friendly, roasted vegetables, root vegetables, side dish, snack

Comments (7) Questions (0)

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Food25

about 1 year ago Tom Salamone

Merrill: Every time I don't use parchment paper when roasting vegetables I have a bear of a time cleaning my baking pan. I oil the vegetables and cook. Period, nothing exotic. Why the mess in my pan when I see none in the above picture? Yes, I am a novice cook who will try anything, including several recipes from Food52. Hope you do not find this question a silly one. Thank you. Tom

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about 1 year ago Jacqui Bishop

When you say 'keep a batch in the fridge', do you mean cooked or just prepped?

Thank you
Jacqui

Merrill

about 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Cooked! All you need to do is reheat to serve...

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over 1 year ago cschaefer

Thank you so much for this Merrill. Super easy prep & I love the versatility of this recipe. This has been a main go-to for my 10-month-old daughter these past four months, & has become a staple item for the rest of the family as well!

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad to hear it!

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh, this is too funny! I made exactly this to take to a dinner party last night, but used turnips instead of parsnips, as well as a few Yukon golds. And I splashed them with a touch of garlic-scented red-wine vinegar, to counter the sweetness of the orange veggies (and the spring turnips, which were also sugar-sweet). ;o) P.S. I find that dirtying a bowl is worth it here, as I seem better able thoroughly to coat the veggies with oil plus herbs and salt. Put then I use the bowl to make a vinaigrette.

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Brilliant! I'll have to try that next time.