Make the Best Roasted Root Vegetables
The secret to success in our recipe for Roasted Root Vegetables? For uniformly tender, caramelized results, we cut each vegetable into a specific shape and size: celery root planks, carrot sticks, parsnip disks, whole shallots, and turnip chunks. Our favorite chef's knife by Victorinox sports a “super-sharp” blade, and it retained its edge after weeks of testing. In the test kitchen, it's still the best—and a bargain—after 20 years.
Don’t be fooled by its featherweight design and cheap price tag. This Y-shaped peeler easily tackled every task, thanks to a razor-sharp blade and a ridged guide, which ensured a smooth ride with minimal surface drag.
Our favorite bargain board sports rubber strips on both sides that keep its lightweight frame anchored to the counter—and make it reversible. It's also dishwasher-safe.
Our winning rimmed baking sheet is heavy-duty and indispensable; we believe that every kitchen should be equipped with at least two of these kitchen workhorses. Roasting tip? Place the vegetables on a preheated baking sheet to jump-start the browning process.
For maneuverability, surgical precision, and crisp, high-end construction, this spatula could not be beat. It supported a 4-pound brick without the slightest slip, and its sharp, gently uplifted front edge could slip under anything and hold it in place. We like to use it to stir the vegetables as they're roasting, spreading them into an even layer.
Comfortable and accurate with long handles, this set nests nicely. The rim of each spoon is flush with the handle so it is easy to sweep accurately.
This stainless steel set measured with near-perfect accuracy and offered moderate weight, great balance, and long, level, clearly marked handles.