Slow Roasted Fall Vegetables
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 3parsnips
- 6carrots
- 1bulb celery root
- 4potatoes
- 5stalks celery
- 1onion
- 8whole cloves garlic
- About ½ cup olive oil (or more as needed)
- 1tablespoon fresh rosemary leaves
- 1tablespoon fresh thyme leaves
- Coarse sea salt and freshly ground pepper to taste
- Rosemary sprigs to garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
283 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 4 grams protein; 651 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 325 degrees. Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes. Slice the celery and onion. Leave the garlic cloves whole in their skins.
- Step 2
Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated. Sprinkle them with rosemary, thyme, salt and pepper.
- Step 3
Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides). Do not let them get too dark or they will develop a bitter taste. Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.
Private Notes
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Cooking Notes
Margaret
I love the sweetness of roasted parsnips. I'm guessing that people who don't like parsnips have only had them boiled. Roasted, they're sweet and yummy.
hazelfield
Turnips nicely replace parsnips.
susie O
This was addictive. I omitted parsnips due to family tastes and used fingerlings instead of potatoes. Just make a lot because it cooks down to half the volume and you'll want to eat a lot
Lachlan
We omitted parsnips for the same. I wonder which families actually PREFER them.
Margaret
I love the sweetness of roasted parsnips. I'm guessing that people who don't like parsnips have only had them boiled. Roasted, they're sweet and yummy.
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