Slow Roasted Fall Vegetables

By Moira Hodgson

Published November 15, 1997

Total Time
1 hour 30 minutes
Rating
4(47)
Comments
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Featured in: FOOD; Slow Roasting, Parboiling or Glazing Vegetables to Perfection

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Ingredients

Yield:8 servings

  • 3 parsnips

  • 6 carrots

  • 1 bulb celery root

  • 4 potatoes

  • 5 stalks celery

  • 1 onion

  • 8 whole cloves garlic

  • About ½ cup olive oil (or more as needed)

  • 1 tablespoon fresh rosemary leaves

  • 1 tablespoon 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)

39 grams carbs; 294 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 9 grams fiber; 671 milligrams sodium; 4 grams protein; 7 grams sugar

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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
47 user ratings
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Comments

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.

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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