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Farmhouse Roasted Root Veggies with Herb Oil

These Herb and Garlic Roasted Winter Root Vegetables provide a great introduction. Here in Copywriters’ Kitchen they were gobbled down by our most ardent vegetable hater.
Imprimer la recette Pin Recipe
Temps de préparation 15 days
Temps de cuisson 45 days
Portions: 4 persons
Type de plat: Side Dish
Ingredients Méthode Video

Ingrédients
  

  • Beets
  • Turnips
  • Celery root
  • Potatoes—all varieties
  • Carrots
  • Extra virgin olive oil—2-3 tablespoons
  • Garlic, crushed—at least two cloves
  • Dried herbs: oregano, rosemary, thyme, crushed—2-3 teaspoons total
  • Kosher salt and freshly ground pepper to taste

Méthode
 

  1. Preheat oven to 375 degrees.
  2. Peel vegetables. You may use a vegetable peeler for some thinner skinned vegetables, such as carrots and beets. Thicker skinned vegetables, such as celery root, require knife-paring.
  3. Cut vegetables into chunks—larger pieces for milder veggies such as carrots, and smaller for stronger flavored roots such as turnips and celery root.
  4. Toss vegetables into a large, shallow baking pan and drizzle with olive oil.
  5. Sprinkle chopped roots with garlic, herbs, salt and pepper. Toss to coat vegetables.
  6. Cover pan with aluminum foil.
  7. Slide pan into oven and bake for 20 minutes. Remove pan from oven. Using spatula, scoop and turn vegetables.
  8. Return pan to oven and bake uncovered for another 20 minutes or until vegetables are crisp and slightly crinkly. Serve while warm.

Video