Roasted Root Vegetables

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Appears in Cook's Illustrated January/February 1994

Roasting concentrates the flavor and caramelizes the exterior of root vegetables such as parsnips, carrots, potatoes, onions, and turnips.

SERVES4

TIME1¼ hours

Roasted Root Vegetables

WHY THIS RECIPE WORKS

When developing our roasted root vegetables recipe, we found that the rules that apply to roasting meats also apply to roasting vegetables: You need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetab...

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