Roasted Root Vegetables

By by Le Creuset
Images
Roasted Root Vegetables
Ingredients
  • 3 small turnips, washed and quartered (not peeled)
  • 4 small parsnips, washed, peeled and cut on the bias into 2-inch pieces
  • 3 small gold beets, washed and halved
  • 3 small red beets, washed and halved
  • 2 leeks, washed and halved lengthwise
  • 1 head garlic, halved (skin on)
  • 3 tablespoons extra virgin olive oil
  • Sea salt and pepper to taste
  • 2 whole sprigs rosemary, plus extra for garnish
  • 2 whole sprigs thyme, plus extra for garnish


Procedure
Preheat oven to 425°F.

In a large bowl, mix all the vegetables with olive oil, salt and pepper. Pour vegetables into a baking dish and top with the whole rosemary and thyme. Bake 15 minutes.

Remove the pan from the oven and discard the rosemary and thyme.

Cover with foil and return the pan to the oven for 45 minutes, or until vegetables are tender when tested with the tip of a knife. Toss occasionally throughout the cooking process.

Roasted Root Vegetables

By by Le Creuset
Ingredients
  • 3 small turnips, washed and quartered (not peeled)
  • 4 small parsnips, washed, peeled and cut on the bias into 2-inch pieces
  • 3 small gold beets, washed and halved
  • 3 small red beets, washed and halved
  • 2 leeks, washed and halved lengthwise
  • 1 head garlic, halved (skin on)
  • 3 tablespoons extra virgin olive oil
  • Sea salt and pepper to taste
  • 2 whole sprigs rosemary, plus extra for garnish
  • 2 whole sprigs thyme, plus extra for garnish


Procedure
Preheat oven to 425°F.

In a large bowl, mix all the vegetables with olive oil, salt and pepper. Pour vegetables into a baking dish and top with the whole rosemary and thyme. Bake 15 minutes.

Remove the pan from the oven and discard the rosemary and thyme.

Cover with foil and return the pan to the oven for 45 minutes, or until vegetables are tender when tested with the tip of a knife. Toss occasionally throughout the cooking process.