These roasted caramelized root vegetables showcase how onions, parsnips, rutabagas, celery root, and almost any root veggie you can find become tender and sweet when you have the proper cooking technique, temperature, and time.
Sometimes it’s a relief to take a respite from veggie side dishes that are overcomplicated to put together or overwrought with additional ingredients. Sometimes it’s nice to simply revel in the innate goodness of the simplest incarnation of something. Like these roasted caramelized root vegetables, in which the mere act of cooking something at the proper time and temperature transforms them into something that’s supple, silken, and sweet as can be. Versatile as heck. And no extra fuss required. Not when you follow our simple yet perfect technique. Originally published October 9, 2003.–Renee Schettler Rossi
Roasted Caramelized Root Vegetables
- Quick Glance
- 25 M
- 1 H, 25 M
- Serves 4
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Recipe Testers Reviews
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!