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
- 20 pearl onions, peeled
- 2 medium carrots, peeled and cut into 1-inch (25 mm) pieces
- 1 medium parsnip, peeled and cut into 1-inch (25 mm) pieces
- 1 small celery root, peeled and cut into 1-inch (25 mm) pieces
- 1 medium rutabaga, peeled and cut into 1-inch (25 mm) pieces
- 1 medium sweet potato, peeled and cut into 1-inch (25 mm) pieces
- 3 tablespoons olive oil
- 1 1/2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
- 1 tablespoon unsalted butter (1/2 oz), cut into small chunks
- 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 rimmed baking sheet and dot with 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.