Roasting is a simple preparation method for winter vegetables like parsnips and turnips. Adding other vegetables such as potatoes and carrots to the dish provides tenderness and color, while onion, garlic and fresh herbs enhance flavor. Using a large pan or dish gives you room to spread the vegetables into a single layer. This allows them to become deliciously caramelized by the high heat of the oven. As an added advantage, roasted vegetables require little added fat -- only a light coating of heart-healthy olive oil before cooking.
Step 1
Preheat the oven to 450 degrees Fahrenheit.
Step 2
Peel the parsnips and cut them diagonally into 1/4-inch slices.
Step 3
Peel and quarter the turnips and cut them into thin slices.
Step 4
Peel and slice the carrots diagonally into 1/4-inch slices.
Step 5
Peel and quarter the potatoes, and then cut them into small chunks.
Step 6
Cut the onion into 1 1/2-inch wedges, and separate them into individual layers.
Step 7
Place the prepared vegetables in a large mixing bowl.
Step 8
Mix together one-half cup of olive oil, four cloves of minced garlic, 2 tbsp. of fresh rosemary leaves and one-fourth cup of finely chopped fresh parsley in a small mixing bowl.
Step 9
Grind some sea salt and black pepper over the vegetables, to your taste.
Step 10
Place the dish or pan in the oven and roast for 50 to 60 minutes, until the vegetables are golden brown and yield easily to a fork. Stir the vegetables midway through cooking to prevent them from sticking to the pan.
Step 11
Remove the vegetables from the baking dish and place them in a bowl and serve warm. You also can allow them to cool and serve at room temperature.
Tips and Warnings
- Slice all the vegetables into pieces of similar size to ensure even cooking. Cut the vegetables the day before cooking, if desired, and keep them refrigerated. Don't coat them with oil until immediately before roasting.
Things You'll Need
- 3/4 lb. parsnips
- 3/4 lb. turnips
- 3/4 lb. carrots
- 3/4 lb. potatoes
- 1 large onion
- Large mixing bowl
- 1/2 cup olive oil
- 4 garlic cloves, minced
- 2 tbsp. fresh rosemary leaves
- 1/4 cup finely chopped fresh parsley
- Small mixing bowl
- Freshly ground sea salt, to taste
- Freshly ground, pepper, to taste
- Large roasting pan or rimmed baking sheet
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