Roasted Root Vegetables

By Andrew Zimmern

Learning how to roast properly is crucial for success in the kitchen. For me, it’s the most soul-satisfying form of cookery. I like a variety of texture, flavor and color in my roasted vegetables, so I use a mix of root vegetables along with shallots, pearl onions and sprigs of fresh herbs.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Roasted Root Vegetables

Ingredients

2 cups rutabagas, peeled and cut into ¾-inch squared pieces
2 cups potatoes, peeled and cut into ¾-inch squared pieces
2 cups carrots, peeled and cut into ¾-inch pieces
2 cups sweet potatoes, peeled and cut into ¾-inch squared pieces
2 cups parsnips, peeled and cut into ¾-inch pieces
24 pearl onions, peeled
12 shallots, peeled and halved
12 garlic cloves, peeled
Salt
Pepper
2 to 3 sprigs rosemary sprigs
1 sprig of fresh tarragon
4 fresh sage leaves
1 sprig of fresh thyme
4 tablespoons butter, melted
4 tablespoons olive oil

Instructions

SERVINGS: 4

Preheat oven to 425 degrees F.

In a large mixing bowl, toss all the root vegetables, shallots, onions and garlic with salt and pepper. Add all of the fresh herbs.

Heat the butter and olive oil together in a small pan. Once the butter is melted, pour it into the mixing bowl with vegetables. Toss to combine and coat the vegetables.

Spread on a baking sheet in an even layer and roast on a rack in the upper third of the oven. After 30 minutes, turn the contents of the pan using a metal spatula and continue cooking until all ingredients are roasted well to a light nut brown color, about 15 more minutes.

Season and serve.