Perfect Roasted Root Vegetables

Name: Perfect Roasted Root Vegetables
Yield: Serves 6
Ingredients: 1 , celery root (14 ounces), peeled; 4 , carrots, peeled and cut into 2 1/2-inch lengths, halved or quartered lengthwise if necessary to create 1/2 to 1 inch in diameter; 12 ounces, parsnips, peeled and sliced 1 inch thick on bias; 5 ounces, small shallots, peeled; , Kosher salt and pepper; 12 ounces, turnips, peeled, halved horizontally, and each half quartered; 3 tablespoons, vegetable oil; 2 tablespoons, chopped fresh parsley

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Appears in Cook's Illustrated November/December 2012, America's Test Kitchen TV

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.

SERVES6

TIME1¼ hours

has video

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...

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