Roasted Root Vegetables with Herbs
A nutritious and colourful combination of carrots, potatoes, parsnips, rutabaga, and sweet potatoes are roasted together and are delicious served with poultry, meat, or fish.
Number of servings :
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
2 1/4 lb. (2.4 kg) mixed root vegetables, such as potatoes, sweet potatoes, carrots, parsnips, and rutabaga or turnips
8 oz. (240 g) shallots or pearl onions
2 tbsp. extra-virgin olive oil
1 tsp. coarse sea salt
1 tsp. cracked black peppercorns
Few sprigs fresh thyme, plus extra to garnish
Few sprigs fresh rosemary, plus extra to garnish
- Preheat the oven to 425°F (220°C/Gas Mark 7). Scrub or peel the vegetables, according to type and taste. Halve or quarter any large potatoes. Cut any large carrots or parsnips in half lengthwise, then cut the pieces crosswise in half again. Cut the rutabaga into large chunks (about the same size as the potatoes). Leave the shallots or the pearl onions whole.
- Place the vegetables in a large saucepan over a high heat and cover with boiling water. Bring back to a boil, then reduce the heat and simmer until the vegetables are lightly cooked, but not yet tender, 5–7 minutes.
- Drain the vegetables and place them in a roasting pan. Brush with the oil and sprinkle with salt and peppercorns. Add the herb sprigs to the pan and place in the oven.
- Roast until the vegetables are golden brown, crisp, and tender, 30–35 minutes, turning them over after 15 minutes. Serve the vegetables hot, garnished with sprigs of thyme or rosemary, if desired.