Roasted Root Vegetables

From America's Test Kitchen Season 14: Revisiting Julia Child’s Roast Turkey

Why this recipe works:

When properly roasted, root vegetables develop wonderfully complex and intense flavors. We started with sweet carrots and parsnips, whose flavors are concentrated and caramelized in the heat of the oven. By properly preparing each vegetable, we can simply roast them all together in one batch.… read more

When properly roasted, root vegetables develop wonderfully complex and intense flavors. We started with sweet carrots and parsnips, whose flavors are concentrated and caramelized in the heat of the oven. By properly preparing each vegetable, we can simply roast them all together in one batch. To speed up the cooking process, the vegetables are microwaved and then to jump-start the browning, we place them on a preheated baking sheet.

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Roasted Root Vegetables

How do you get five different vegetables to cook simultaneously in the same pan and all come out perfectly? The solution starts with the right cuts.

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Serves 6

Use turnips that are roughly 2 to 3 inches in diameter. Instead of sprinkling the roasted vegetables with chopped parsley (tarragon or chives may also be substituted), try garnishing them with one of the toppings (see related content).

Ingredients

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