Basic Garlic Roasted Vegetables

Name: Basic Garlic Roasted Vegetables
Total time: 50 min
Yield: 8 to 10 servings
Ingredients: 1 pound small potatoes, cut into 3/4-inch dice; 1 large (about 1 pound) celery root (celeriac), peeled and cut into 3/4-inch dice; 4 medium parsnips (about 1 pound), peeled and cut into 3/4-inch dice; 4 medium carrots (about 1 pound), peeled and cut into 3/4-inch dice; 4 shallots, peeled and quartered; 2 red bell peppers, seeded and cut into 3/4-inch dice; 5 tablespoons olive oil; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground pepper; 4 cloves garlic, minced; 2 tablespoons chopped rosemary or thyme leaves, or a combination

By Molly O'Neill

Updated Nov. 11, 2023

Total Time: 50 minutes
Rating: 4(27)
Comments: Read comments

Featured in: Food; Basic Instincts

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Ingredients

Yield:8 to 10 servings

1pound small potatoes, cut into ¾-inch dice
1large (about 1 pound) celery root (celeriac), peeled and cut into ¾-inch dice
4medium parsnips (about 1 pound), peeled and cut into ¾-inch dice
4medium carrots (about 1 pound), peeled and cut into ¾-inch dice
4shallots, peeled and quartered
2red bell peppers, seeded and cut into ¾-inch dice
5tablespoons olive oil
2teaspoons kosher salt
½teaspoon freshly ground pepper
4cloves garlic, minced
2tablespoons chopped rosemary or thyme leaves, or a combination

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 425 degrees. In a large bowl, combine potatoes, celery root, parsnips, carrots, shallots, bell peppers, olive oil, salt and pepper and toss. Spread vegetables in a single layer over sheet pans and roast, stirring often, until tender and well browned, about 40 to 45 minutes. Sprinkle with the garlic and herbs, toss and roast for 2 minutes more. Remove from the oven and serve.

Ratings

4 out of 5

27 user ratings

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Comments

Jeanie Cass7 years ago

This is a great recipe to experiment with: I often substitute eggplant for the potatoes and quartered tomatoes (added 25 minutes through the cooking process) for half of the carrots.

MVG5 years ago

In Epicurious notebook under Side Dish, Miscellaneous.

MVG5 years ago

This is OK/tasty with just potatoes, peppers, shallots, and Aleppo pepper and dried thyme at the end of roasting.

Jeanie Cass7 years ago

This is a great recipe to experiment with: I often substitute eggplant for the potatoes and quartered tomatoes (added 25 minutes through the cooking process) for half of the carrots.

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