|Nutritional Guidelines (per serving)|
You can add or substitute other items, like red onions, sweet potatoes, rutabagas, and more, according to your preference or what's available.
Make sure to cut all the vegetables to the same size for even cooking. It also makes the finished dish look nicer.
- 5 medium carrots, peeled
- 1 medium celery root, peeled (or 1 bunch celery, trimmed)
- 2 medium turnips, peeled
- 2 medium parsnips, peeled
- 6 small new potatoes, peeled (see note)
- 1 medium butternut squash, peeled and seeds removed
- 8-10 shallots, peeled
- 1 whole bulb garlic, cloves separated and peeled
- ½ cup olive oil
- 1 bunch fresh thyme or rosemary
- Kosher salt and freshly ground black pepper, to taste
Pre-heat your oven to 375°F.
Pull the little leaves off of the fresh herb stems until you have about a tablespoon of them. Set them aside along with another few whole sprigs of the herbs.
Cut the carrots, turnips, parsnips, potatoes, squash, and celery (or celery root) into about 1-inch pieces. Cutting the vegetables the same size helps ensure they cook evenly.
Transfer the cut vegetables, along with the shallots and garlic, to a large baking pan. Drizzle with olive oil, season with Kosher salt and black pepper, sprinkle with the herb leaves and toss to combine. Place the whole herb sprigs in the pan with the veggies.
Roast for 45 minutes or until the vegetables are lightly browned and tender but not too soft.
Remove the whole herb sprigs from the pan and let the vegetables cool for 5-10 minutes before serving.
NOTE: You can use any waxy potato or even Yukon golds, which are sort of midway between starchy and waxy. If you use red potatoes, don't peel them before cutting them up.