Calphalon - Roasted Root Vegetables

Ingredients

2 carrots peeled, cut into 2 1/2-in. lengths and quartered

2 parsnips peeled, cut into 2 1/2-in. lengths and quartered

2 medium turnips, peeled and cut into eighths

1 large Yukon potato, peeled and cut into eighths

1 large sweet potato or yam, peeled and cut into eighths

4 shallots, peeled and halved

4 garlic cloves, peeled and halved

1 sprig rosemary, coarsely chopped

2 Tbsp. fresh parsley, chopped

2 sprigs fresh thyme, coarsely chopped

4 Tbsp. olive oil

1 Tbsp. unsalted butter, melted

salt and freshly ground pepper

Directions

Preheat oven to 400°F/205°C.

In a roasting pan or large baking pan, toss together all vegetables and herbs with olive oil, butter and salt and pepper to taste. Arrange vegetables in a single layer and place the roasting pan in oven.

Check after 30 minutes and stir with a wooden spoon. Continue roasting vegetables until potatoes are golden and tender, approximately 1 hour total.

Remove from oven and adjust seasoning to taste. Serve immediately.

Roasted Root Vegetables

Ingredients

Directions

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