Published January 1, 1994.
Roasting concentrates the flavor and caramelizes the exterior of root vegetables such as parsnips, carrots, potatoes, onions, and turnips.
We wanted to find any easy way to roast a lot of root vegetables at one time--cut them to size, throw them in the oven, and, aside from an occasional stir, forget about them until they were cooked.
Roasting vegetables evaporates much of their water, concentrating their natural sugars and yielding a rich, sweet taste and meaty texture. Roasting also gives root vegetables a crisp, golden skin that makes a wonderful contrast to their soft, moist interior.
As it turns out, the rules that apply to roasting meats also apply to roasting vegetables: You need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetables without crowding. You also need some fat, . and a number of types work well. For a light, crisp crust choose vegetable oil; for flavor, olive oil or butter. A combination of butter and oil browns better than butter alone but not as well as oil alone. This recipe is devised for roasting any combination of the following root vegetables: carrots, parsnips, all-purpose or boiling potatoes, rutabagas, and turnips, along with yellow or red onions, shallots, and garlic. We usually limit the mix to two or three root vegetables.list of recipes