Ingredients Jump to Instructions ↓

  1. 1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks 3 to 4 carrots, peeled and cut into 2x1/2-inch sticks 2 medium turnips, peeled and cut into large wedges

  2. 3 medium beets, peeled and cut into large (3/4-inch) dice

  3. 10 to 12 cloves garlic

  4. 12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled

  5. 3 sprigs fresh rosemary or thyme

  6. 3 small bay leaves

  7. 2-1/2 Tbs. melted unsalted butter

  8. 1-1/2 Tbs. vegetable oil Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. To learn more, read the article: Heat the oven to 400°F. Dump the vegetables into a large, low-sided roasting pan or onto a heavy, rimmed baking sheet; they should be just one layer deep. Toss in the herbs and drizzle on the butter and oil. Season with salt and pepper and toss to coat the vegetables evenly. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 50 min. Discard the bay leaves. Serve warm.


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