Ingredients
Scale
- 2 pounds root vegetables – red-skinned new potatoes, Yukon gold potatoes, sweet potatoes, parsnips, turnips, celery root (see Note)
- 2 to 3 tablespoons extra virgin olive oil, plus more for greasing pans
- 2 teaspoons chopped fresh rosemary
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 2 tablespoons coarsely chopped fresh flat leaf (Italian) parsley
- Parmesan-Mustard Sauce, for serving (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Preheat oven to 425 degrees. Oil two 9 by 13-inch baking dishes or large rimmed baking sheets.
- Cut potatoes (unpeeled) into 1-inch pieces and place in one of the prepared dishes.
- Peel and cut parsnips, turnips, celery root and butternut squash into 1-inch pieces and place in the second prepared baking dish.
- Toss both with the olive oil, rosemary, kosher salt and fresh ground pepper.
- Bake the potato mixture, for 10 minutes. Stir. Place the second pan with the parsnip mixture in the oven and continue baking both pans, stirring around every 10 minutes, for an additional 25 to 30 minutes or until vegetables are tender when poked with a fork and starting to brown.
- Remove from the oven and toss all vegetables with chopped parsley. Add more salt and pepper as needed.
- Mix veggies together and place in a shallow serving dish. Serve Mustard Sauce and/or grated Parmesan cheese on the side.
Notes
Note on vegetables: I also like to mix in peeled and cubed butternut squash.
Note on pans: When doubling, use two larger pans if possible (half sheet pans work well). If chopped vegetables are crowded in the pan, they will cook but not get the nice crusty brown surface.
Make ahead: Vegetables can be roasted earlier in the day and reheated just before serving.
- Category: Side dishes, Healthy, Gluten free
Nutrition
- Serving Size: 1
- Calories: 203
- Sugar: 6.6 g
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 32.8 g
- Fiber: 6.6 g
- Protein: 3.2 g
- Cholesterol: 0 mg