Published on Emerils.com (https://www.emerils.com)

Recipe
A Melange Of Roasted Root Vegetables [1]

A Melange Of Roasted Root Vegetables

This mixture of vegetables is a nice side for winter when root vegetables are in season. It's a hearty, healthy and colorful side dish that will pair nicely with any main course.

  • Prep Time: 30 minutes
  • Total Time: 1 1/2 hours
  • Yield: 6 to 8
[2]

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

Directions

  • Preheat oven to 450 degrees F.

  • Place all ingredients in a large mixing bowl and toss well to combine. Transfer to a roasting pan and place in the oven. Roast the vegetables, stirring occasionally, until tender, about 1 hour. Remove pan from oven and allow cool slightly before serving.

Shop

Emeril Footwear Line

Emeril Footwear Line

Chef Emeril Launches Kicked Up Footwear Line

Buy Now!
[3]

Watch Emeril

Emeril on Youtube

Emeril on Youtube

Join Chef Emeril Lagasse as he teaches you how to make his signature dishes

Watch Now
[4]

Recipe Details

  • Source: Emeril's Table: Back to Basics: Cooking School Lessons [5]
  • Dish Type: Sides [6]
  • Cuisine: American [7]
  • Cooking Method: Roasting [8]
  • Occasion: Any [9]
  • Effort Level: Simple [10]

Tags

Holiday Sides [11], winter [12], vegetarian [13], beets [14]

Reviews

Source URL: https://www.emerils.com/127605/melange-roasted-root-vegetables