Perfect Roasted Root Vegetables

Name: Perfect Roasted Root Vegetables
Yield: Serves 6
Ingredients: 1 , celery root (14 ounces), peeled; 4 , carrots, peeled and cut into 2 1/2-inch lengths, halved or quartered lengthwise if necessary to create 1/2 to 1 inch in diameter; 12 ounces, parsnips, peeled and sliced 1 inch thick on bias; 5 ounces, small shallots, peeled; , Kosher salt and pepper; 12 ounces, turnips, peeled, halved horizontally, and each half quartered; 3 tablespoons, vegetable oil; 2 tablespoons, chopped fresh parsley

Side Dishes
Vegetables
Vegetarian
Gluten Free

Appears in Cook's Illustrated November/December 2012, America's Test Kitchen TV

How do you get five different vegetables to cook simultaneously in the same pan and all come out perfectly? The solution starts with the right cuts.

SERVES 6

TIME 1¼ hours

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