How to Roast Root Vegetables

The Problem

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.

The Goal

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.

The Solution

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

• Roasted Carrots and Red Onion with Balsamic Vinegar
• Roasted Root Vegetables
• Roasted Turnips, Shallots, and Garlic with Rosemary
• Roasted Sweet Potatoes with Chives
• Roasted Potatoes with Onion, Bacon, and Thyme