How to Roast Root Vegetables

Ingredients for First Recipe

• 8 to 12 peeled and trimmed carrots
• 8 to 12 peeled baby turnips
• 6 to 8 cleaned and cut fingerling potatoes
• 1 or 2 peeled, trimmed and diagonally-cut parsnips
• 1 or 2 peeled and quartered onions
• 1 or 2 peeled and wedged beets
• 1 or 2 peeled and wedged kohlrabi bulbs
• 1 trimmed and sliced celery root
• 1 unpeeled head of garlic, separated into cloves
• Springs of rosemary, sage and thyme
• Salt and pepper
• Extra-virgin olive oil

Directions for First Recipe

Preheat your over to 400 degrees Fahrenheit. Place all of your vegetables and sprigs on a large baking dish, seasoning them well with salt and pepper and drizzling with olive oil. Cook the vegetables for 45 minutes or until brown and tender. Remove and serve.

Ingredients for Second Recipe

• Nonstick vegetable oil spray
• 1 lb. of unpeeled and scrubbed red potatoes
• 1 lb. of peeled celery root
• 1 lb. of peeled rutabaga
• 1 lb. of peeled carrots
• 1 lb. of peeled parsnips
• 2 wedged onions
• 2 leeks
• 2 tbsp. of chopped rosemary
• ½ cup of olive oil
• 10 peeled garlic cloves

Directions for Second Recipe

Preheat your oven to 400 degrees Fahrenheit. Spray your baking sheet with your vegetable oil. Chop your potatoes, celery root, rutabaga and onions into 1-inch cubes. Place all of your vegetables, rosemary and olive oil in a bowl and season with salt and pepper, coating the vegetables. Roast the vegetables for 30 minutes, turning them occasionally. Add your garlic to the sheet and roast for another 40 minutes. Remove and serve.