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Rosemary Roasted Vegetables Recipe
Rosemary Roasted Vegetables Recipe-July 2024
Jul 26, 2025 9:17 PM
Rosemary Roasted Vegetables

  Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. For Allen's tips on throwing a Thanksgiving party, click here.

  A simple, terrific fall or winter side dish.

  

Ingredients

Makes 4 servings

  1/2 pound parsnips

  1/2 pound carrots

  1/2 pound turnips

  1/2 pound sweet potatoes

  6 medium shallots, peeled

  2 tablespoons extra-virgin olive oil

  3/4 teaspoon kosher salt

  2 tablespoons fresh rosemary needles

  1 head garlic, broken up into cloves (with skin)

  1/4 teaspoon freshly ground black pepper

  

Step 1

Preheat the oven to 400°F.

  

Step 2

Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.

  

Step 3

Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.

  

Step 4

In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

  Reprinted with permission from The Food You Want to Eat

  Clarkson Potter , © 2005

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