Roasted Root Vegetables

5.0(552)

by Mark Bittman And Sam Sifton

Side Dish

Servings

8 servings

Total time

1h 30m

Calories / serving

199 kcal

Ingredients (4)

serves

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.carrot
1/4 cup olive oilolive-oil
Salt and black pepperpepper
Chopped rosemary, thyme or parsley, plus more for garnishrosemary

Instructions (2 steps)

01Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
02Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

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Rich recipe — supports nutrition-aware planning.