Recipe
A Melange Of Roasted Root Vegetables

A Melange Of Roasted Root Vegetables

This mixture of vegetables is a nice side for winter when root vegetables are in season. It's a hearty, healthy and colorful side dish that will pair nicely with any main course.

  • Prep Time: 30 minutes
  • Total Time: 1 1/2 hours
  • Yield: 6 to 8

Ingredients

  • 2 pounds carrots, peeled, stem and root ends trimmed, cut into 2-inch by 1-inch pieces
  • 2 pounds red beets, peeled, stem and root ends trimmed, cut into 8 wedges
  • 1 pound golden beets, peeled, stem and root ends trimmed, cut into 8 wedges
  • 1 pound parsnips, peeled, stem and root ends trimmed, cut into 2 inch-by-1 inch pieces
  • 1 pound golden or red new potatoes, scrubbed clean and quartered
  • 1 pound shallots, peeled and halved or quartered, depending on size
  • 4 teaspoons kosher salt
  • 1 1/2 teaspoons fresh ground black pepper
  • 1/3 cup extra-virgin olive oil

Directions

  • Preheat oven to 450 degrees.

  • Place all ingredients in a large mixing bowl and toss well to combine. Transfer to an Emerilware Hard Anodized Roasting Pan and place in oven. Roast vegetables, stirring occasionally, until tender, about 1 hour. Remove pan from oven and allow cool slightly before serving.