Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly caramelized. Roasting turns the interiors of the diced roots into soft, silky morsels. Tossed together they make a perfect fall and winter accompaniment to any roasted meat.–Maria Helm Sinskey
Roasted Caramelized Root Vegetables Recipe
- Quick Glance
- 25 M
- 1 H, 25 M
- Serves 4
- 20 pearl onions, peeled
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 medium parsnip, peeled and cut into 1-inch pieces
- 1 small celery root, peeled and cut into 1-inch pieces
- 1 medium rutabaga, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 1/2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 1. Preheat the oven to 400°F (200°C).
- 2. In a large bowl, toss the root vegetables together with the olive oil and thyme. Season with salt and pepper.
- 3. Arrange the root vegetables in a single layer on a baking sheet and dot with the butter.
- 4. Roast for 30 minutes, stir, and continue roasting for another 25 to 30 minutes, or until the vegetables are tender and golden.
- 5. Serve immediately.
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Testers ChoiceTesters Choice
Oct 09, 2003
Root vegetables usually don’t inspire a great deal of enthusiasm, but this dish is greater than the sum of its parts. The slow roasting and basting with olive oil and butter of the vegetables create a caramelized and creamy texture that’s pure comfort food. I love that each bite tastes slightly differently: one is more oniony, the next with a hint of celery root, and another with the spiciness of the rutabaga or sweetness of the carrot. Dice, roast, and enjoy!
Roasted Caramelized Root Vegetables Recipe © 2003 Maria Helm Sinskey. All rights reserved.