Roasted Root Vegetables

Name: Roasted Root Vegetables
Yield: Serves 4
Ingredients: 1 medium head, garlic; 1 1/2 - 2 pounds, root vegetables, peeled and cut into 1 1/4-inch pieces; 1 , medium onion or 4 to 6 shallots, peeled; 2 tablespoons, unsalted butter melted, or vegetable or olive oil, or a combination; , Salt and ground black pepper

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Appears in Cook's Illustrated January/February 1994

Side Dishes

Vegetables

Vegetarian

SERVES4

TIME1¼ hours

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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