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A Melange of Roasted Root Vegetables
Ingredients
- 2 pounds carrots, peeled, stem and root ends trimmed, cut into 2-inch by 1-inch pieces
- 2 pounds red beets, peeled, stem and root ends trimmed, cut into 8 wedges
- 1 pound golden beets, peeled, stem and root ends trimmed, cut into 8 wedges
- 1 pound parsnips, peeled, stem and root ends trimmed, cut into 2 inch-by-1 inch pieces
- 1 pound golden or red new potatoes, scrubbed clean and quartered
- 1 pound shallots, peeled and halved or quartered, depending on size
- 4 teaspoons kosher salt
- 1 1/2 teaspoons fresh ground black pepper
- 1/3 cup extra-virgin olive oil
Instructions
Serves 6 to 8
Preheat oven to 450 degrees.
Place all ingredients in a large mixing bowl and toss well to combine. Transfer to an Emerilware Hard Anodized Roasting Pan and place in oven. Roast vegetables, stirring occasionally, until tender, about 1 hour. Remove pan from oven and allow cool slightly before serving.