• Perfectly Roasted Root Vegetables


A Soul-Satisfying Side Dish

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. You can’t beat roasted chicken with roasted root vegetables and a simple pan gravy, it’s the meal I crave more than any other. I like a variety of texture, flavor and color in my roasted vegetables, so I use a mix of root vegetables along with shallots and pearl onions.

Perfectly Roasted Root Vegetables

Servings: 4 to 6


  • 2 cups parsnips, peeled and cut into 3/4-inch pieces
  • 2 cups rutabagas, peeled and cut into 3/4-inch pieces
  • 2 cups potatoes, peeled and cut into 3/4-inch pieces
  • 2 cups carrots, peeled and cut into 3/4-inch pieces
  • 2 cups sweet potatoes, peeled and cut into 3/4-inch pieces
  • 16 shallots, peeled and halved
  • 24 pearl onions, peeled
  • 12 garlic cloves, peeled
  • Sea 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
  • 4 tablespoons olive oil


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 cookie sheet and roast on a rack in the upper third of the oven. After 35-45 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.

Season and serve.

Photograph by Madeleine Hill.

Roast Chicken with Ratatouille
• Root Vegetable Salad with Orange Vinaigrette
• Root Vegetable Puree

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