Rosemary Roasted Root Vegetables
Earthy root vegetables became tender and slightly sweet when roasted at high heat, and the addition of fresh herbs and a sprinkle of orange juice adds bright flavor and color. If you’d like, you can substitute other root vegetables, such as rutabaga or celery root, for any of the vegetables used here, or try using tarragon or thyme instead of the rosemary.
Ingredients:
- 1/2 lb. (250 g) carrots
- 1/2 lb. (250 g) parsnips
- 1 lb. (500 g) beets, preferably a mixture of colors
- 1/4 cup (2 fl. oz./60 ml) canola oil
- 1 Tbs. minced fresh rosemary
- Kosher salt and freshly ground pepper
- 2 Tbs. fresh orange juice
- 2 tsp. grated orange zest
Directions:
Preheat an oven to 400°F (200°C).
Peel and trim the carrots, parsnips and beets, and cut all the vegetables into wedges about 1 inch (2.5 cm) thick.
Put the vegetables on a baking sheet. Drizzle the vegetables with the oil, sprinkle with the rosemary and season generously with salt and pepper. Toss to coat the vegetables evenly, then spread the vegetables in a single layer.
Transfer to the oven and roast until the vegetables are fork-tender and slightly browned on the edges, 35 to 45 minutes, stirring the vegetables once about halfway through the cooking time. Remove the vegetables from the oven, drizzle with the orange juice, sprinkle with the orange zest and serve. Serves 6 to 8.
Williams Sonoma Test Kitchen
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