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.
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...
