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Thanksgiving Roasted Root Veggies

5.0(235)

This simple recipe for roasted vegetables came to The Times from Dr. Andrew Weil, the popular alternative health physician. It's ridiculously easy, and so versatile. Choose a single vegetable or a combination of potatoes, carrots, parsnips, turnips, rutabagas, beets or sweet potatoes. Cut, then toss with olive oil and paprika or chili powder. Roast until tender and brown. Twenty minutes before they're done, toss several garlic cloves into the pan. The garlic will infuse the surrounding vegetables with flavor, and you can spread the softened cloves on bread.

by Tara Parker-Pope·published 2010-11-09

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Side Dish

Servings

(4–6)

Total time

1h 10m

prep 20 min

Calories / serving

148 kcal

Ingredients (6)

serves

1 head garlic, separated into cloves and peeledgarlic
1-2 pounds root vegetables, peeled and cut in 1-inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
1 medium onion, peeled, in 1/4-inch wedgesonion
2 tablespoons olive oilolive-oil
1-2 tablespoons smoked Spanish paprika or mild red chile powder
Salt and peppersalt-and-pepper

Instructions (4 steps)

01Heat oven to 400.
02Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika or chile.
03Spread veggies in a roasting pan. (Do not crowd the pieces; use 2 pans if necessary.) Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.
04Add garlic cloves during last 20 minutes. Taste and adjust seasonings.

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Rich recipe — supports nutrition-aware planning.