Roasted Root Vegetables
As simple as simple gets, this root vegetable medley can be made ahead and reheated just before serving. Purple beets stain everything – so keep them separate during the preparation – and combine with other vegetables only after they have been cooked. I like recipes like this – very few ingredients, you taste the star attractions and enhance their natural sweetness and savory quality by roasting.
Ingredients
- 1 lb. Parsnips
- 1 lb. Carrots
- 5 medium purple beets
- 4 tbs olive oil
- 2 tsp kosher salt
- Freshly ground black pepper to taste.
Instructions
- Trim the tops and ends and peel the parsnips and carrots and cut them into 1-inch pieces. I like to turn the vegetable in my hand as I slice diagonally and down – creating irregular shapes.
- In a large mixing bowl, toss the parsnips and carrots in 2 tbs of olive oil and 1 tsp kosher salt, and freshly ground black pepper to taste.
- Trim the tops and ends off and peel the beets. These will stain your hands and cutting board – and best to prepare them separately so the carrots and parsnips do not get stained purple.
- Cut the beets into wedges and toss in 2 Tbs olive oil and 1 tsp kosher salt and add freshly ground black pepper to taste.
- Roast the parsnips and carrots on one roasting pan, and the beets in a second roasting pan. After 20 minutes, toss them to encourage even browning. (Silicone non-stick mats make it easier to toss the vegetables while roasting.) Roast the vegetables for approximately 10 more minutes or until they are cooked through and evenly browned.
- You can combine the cooked beets and parsnips and carrots for serving.
Notes
These can be made ahead, stored in the refrigerator, and reheated in the microwave or oven before serving.
