Food & Drink

Roasted Root Vegetable Medley

Roasted Root Vegetable Medley from Food to Live By by Myra Goodman

Earthbound Farm co-founder Myra Goodman has spread knowledge of the virtues of organic food far and wide. This versatile roasted vegetable recipe from Food to Live By is a perfect, healthy complement for your Thanksgiving table (and vegetarian guests).

Roasted Root Vegetable Medley

Serves 6 to 8

“Roasting root vegetables at a high temperature brings out their inherent sweetness. This recipe is a great jumping-off point for creating your own medley of favorite vegetables and herbs. Fennel, turnips, or shallots would be great additions (if you want to add beets, see Note). If rutabaga isn’t your favorite, leave it out. In the dead of winter, when fresh herbs are harder to find, dried herb blends, such as herbes de Provençe, will work just fine.”

3 medium-size parsnips (about 12 ounces total), peeled
3 medium-size carrots (about 8 ounces total), peeled
1 medium-size (about 4 ounces) Yukon Gold or waxy potato (such as White Rose), peeled
8 small (about 8 ounces) cipollini onions, peeled, or 2 small yellow onions, peeled
1 small (about 12 ounces) rutabaga, peeled
2 to 3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper, to taste

1. Position a rack in the center of the oven and preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper for easy clean-up and set it aside.

2. Cut the parsnips, carrots, potato, onions, and rutabaga into ¾-inch cubes or wedges so that they will all cook in the same amount of time.

3. Place all of the vegetables in a large bowl. Add the olive oil, thyme, rosemary, salt, and pepper, and toss to coat the vegetables. Spread them in a single layer on the prepared baking sheet.

4. Bake the vegetables until they are tender and caramelized, 35 to 45 minutes. As they bake, shake the baking sheet or stir the vegetables occasionally so that each piece develops a crisp crust on all sides. Serve immediately.

Note: Roasted beets are delicious, but when roasted with other vegetables, they turn everything red. If you’re adding beets to your medley, roast them separately.

From Grilled Caesar Salad to Merlot-Braised Short Ribs, Myra Goodman’s first book delivers terrifically doable recipes for cooking with whole foods. Get the cookbook reviewers call a “kitchen must-have,” “indispensable,” and “a favorite.”