Roasted Root Vegetables

Name: Roasted Root Vegetables
Yield: Serves 4
Ingredients: 1 medium head, garlic; 1 1/2 - 2 pounds, root vegetables, peeled and cut into 1 1/4-inch pieces; 1 , medium onion or 4 to 6 shallots, peeled; 2 tablespoons, unsalted butter melted, or vegetable or olive oil, or a combination; , Salt and ground black pepper

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated January/February 1994

Roasting concentrates the flavor and caramelizes the exterior of root vegetables such as parsnips, carrots, potatoes, onions, and turnips.

SERVES 4

TIME 1¼ hours

Why This Recipe Works

This is a members' feature.