Roasted Root Vegetables
WHY THIS RECIPE WORKS
When properly roasted, root vegetables develop wonderfully complex and intense flavors. We put together a complementary combination—sweet carrots, parsnips, and shallots; earthy celery root; and peppery turnips. By properly preparing each vegetable, we could simply roast them all together in one batch. To speed up the cooking process, we microwaved the vegetables and drained them. Then, to jump-start browning, we roasted them on preheated baking sheets.
Roasted Root Vegetables
SERVES 10 TO 12
Use turnips that are roughly 3 inches in diameter.
2 celery roots (1¾ pounds), peeled
8 carrots, peeled and cut into 2½-inch lengths, halved or quartered lengthwise if necessary to create pieces ½ to 1 inch in diameter
1½ pounds parsnips, peeled and sliced 1 inch thick on bias
20 small shallots, peeled
Kosher salt and pepper
1½ pounds turnips, peeled, halved horizontally, and each half quartered
6 tablespoons vegetable oil
¼ cup chopped fresh parsley, tarragon, or chives
1. Adjust oven racks to upper-middle and lower-middle positions, place 1 rimmed baking sheet on each rack, and heat oven to 425 degrees. Cut celery root into ¾-inch-thick rounds, then cut each round into ¾-inch-thick planks about 2½ inches long.
2. Divide celery root, carrots, parsnips, and shallots between 2 large bowls. Toss each bowl of vegetables with ½ teaspoon salt. Season with pepper and toss to distribute. Microwave 1 bowl of vegetables at a time, covered, until smaller carrot pieces are just pliable enough to bend, 8 to 10 minutes, stirring once halfway through microwaving. Drain vegetables well and return to bowls. Divide turnips between bowls and add 3 tablespoons oil to each bowl; toss to coat.
3. Working quickly, remove sheets from oven, carefully transfer vegetables to sheets, and spread into even layer. Roast for 25 minutes. Using thin metal spatula, stir vegetables and spread into even layer. Switch and rotate sheets. Continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15 to 25 minutes longer. Transfer to platter and sprinkle with parsley. Serve.