Crispy Roasted Root Vegetable Medley
Indulge in the delightful flavors of a simply irresistible crispy roasted root vegetable medley. This recipe brings together the earthy sweetness of potatoes, parsnips, and carrots, all tossed together with aromatic garlic and fresh rosemary. Roasting these vegetables achieves a perfect balance of crispy edges and tender interiors, making it a fulfilling side dish for any meal, whether it’s a casual dinner or a festive feast. Pair it with your favorite protein or enjoy it on its own – either way, it’s sure to please everyone at the table!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
potatoes
2.5 lbs (peeled and quartered if large)
parsnips
6 (peeled and cut into sticks)
carrots
6 (peeled and cut into sticks)
garlic
1 bulb (smashed and peeled)
fresh rosemary
3 sprigs (leaves only)
sea salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
olive oil
2 tablespoons (for roasting)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Peel the potatoes, parsnips, and carrots. Cut any larger potatoes in half or quarters lengthwise to ensure even cooking.
3
Break apart the garlic bulb into cloves. Gently smash each clove to release its oils and remove the papery skins, although you may keep them unpeeled if you prefer a milder garlic flavor.
4
Remove the rosemary leaves from the stems and set aside.
5
In a large pot, bring salted water to a boil. Add the potatoes and carrots, boiling them for about 5 minutes. After 5 minutes, add the parsnips and continue boiling for an additional 4 minutes.
6
Drain the vegetables in a colander and allow them to steam dry for a couple of minutes.
7
Shake the colander gently to fluff the potatoes; this helps create crispy edges when roasting.
8
In a large roasting pan, heat the olive oil over medium heat. Add the smashed garlic cloves and fresh rosemary leaves to infuse the oil with flavor.
9
Combine the drained vegetables in the pan, tossing them well to coat with the oil, garlic, rosemary, salt, and pepper.
10
Spread the vegetables out in a single layer to ensure they roast rather than steam. Avoid overcrowding the pan.
11
Transfer the pan to your preheated oven and roast for 45 minutes to 1 hour, stirring halfway through to ensure even cooking. Keep an eye on them to prevent burning, and adjust cooking time as needed depending on your oven.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What temperature should the oven be for Crispy Roasted Root Vegetables?
The oven should be preheated to 400°F (200°C).
How long should I boil the potatoes and carrots before roasting?
Boil the potatoes and carrots in salted water for about 5 minutes before adding the parsnips.
How long do the parsnips need to boil?
Parsnips should be added to the boiling water after the potatoes and carrots have cooked for 5 minutes, then boiled for an additional 4 minutes.
Why should I shake the colander after draining the vegetables?
Shaking the colander gently fluffs the potatoes, which helps create crispy edges when roasting.
How much olive oil is required for this recipe?
The recipe calls for 2 tablespoons of olive oil for roasting.
What herbs are used in this vegetable medley?
The recipe uses 3 sprigs of fresh rosemary, specifically using only the leaves.
How many garlic cloves should be used?
The recipe uses one whole bulb of garlic broken into cloves.
How do I prepare the garlic for roasting?
Gently smash each clove to release its oils and remove the skins, or leave them unpeeled for a milder flavor.
What is the total roasting time in the oven?
The vegetables should be roasted for 45 minutes to 1 hour.
Should I stir the vegetables while they are roasting?
Yes, you should stir the vegetables halfway through the roasting process to ensure even cooking.
What is the best way to arrange the vegetables in the pan?
Spread the vegetables out in a single layer to ensure they roast and get crispy rather than steaming.
Which root vegetables are included in this medley?
The medley includes 2.5 lbs of potatoes, 6 parsnips, and 6 carrots.
Do I need to peel the vegetables?
Yes, the instructions recommend peeling the potatoes, parsnips, and carrots.
How should I cut the potatoes?
Larger potatoes should be cut in half or quarters lengthwise to ensure even cooking.
Is this roasted vegetable recipe vegan?
Yes, this recipe is vegan as it uses only plant-based root vegetables, herbs, and olive oil.
What should I do if my vegetables start to burn?
Keep an eye on them and adjust the cooking time or stir them more frequently depending on your oven's performance.
Can I use dried rosemary instead of fresh?
While fresh rosemary is recommended for flavor infusion, dried rosemary can be substituted if necessary.
What seasoning is used besides garlic and rosemary?
The vegetables are seasoned with sea salt and freshly ground black pepper to taste.
How do I infuse the oil with flavor?
Heat the olive oil in the roasting pan with smashed garlic and rosemary leaves before adding the vegetables.
What is the purpose of parboiling the root vegetables?
Parboiling ensures a tender interior while allowing the oven to create a perfectly crispy exterior.
How should the parsnips and carrots be cut?
They should be peeled and cut into sticks.
How do I ensure the vegetables don't steam in the pan?
Allow them to steam dry for a few minutes after draining and avoid overcrowding the roasting pan.
Is this recipe considered a side dish?
Yes, it is an earthy and fulfilling side dish suitable for any meal or festive feast.
What is the very first step of the instructions?
The first step is to preheat your oven to 400°F (200°C).
Can I keep the garlic skins on during roasting?
Yes, you may keep the papery skins on if you prefer a milder roasted garlic flavor.
What type of salt is recommended for this recipe?
Sea salt is recommended for seasoning the roasted root vegetables.
How many total ingredients are used in this recipe?
There are 8 total ingredients: potatoes, parsnips, carrots, garlic, rosemary, sea salt, pepper, and olive oil.
What is the benefit of adding parsnips later in the boiling process?
Parsnips are more tender than potatoes and carrots, so they require less boiling time to avoid becoming mushy.
Can I enjoy these vegetables on their own?
Yes, they are flavorful enough to be enjoyed as a standalone dish or paired with a protein.
What makes the edges of the vegetables crispy?
The combination of parboiling, fluffing the potato surfaces, and roasting in a single layer with oil creates crispy edges.