Ever wander the produce aisle and find strange looking, colorful veggies that look tempting but you’re not sure what to do with them? I’m talking beets, parsnips, turnips, fennel, and multicolored carrots. This time of year, they are abundant and affordable, when most other fresh fruits and veggies are in short supply and expensive. Roots are a great way to add color, flavor, and substance to fall meals, and one of the simplest ways to prepare them is pan-roasting.
This method should be kept in every cook’s back pocket, as it works equally well with other sturdy veggies like cauliflower, summer squash, and Brussels sprouts. It’s a perfect side dish to accompany roasted meats or sausages, and it could even stand alone as a light lunch or dinner. I adore the chilled leftovers tossed with some bitter greens and an oil and vinegar dressing.
- 2-3 lbs total root veggies, peeled and cut into uniform, large bite sized pieces
- (suggestions: beets, onions, parsnips, carrots, sweet potatoes)
- 4-5 cloves garlic, halved
- 2-3 Tbsp olive oil
- salt & pepper
- 2 Tbsp fresh parsley, chopped
- Preheat oven to 425.
- In a large bowl or Ziplock bag, toss all ingredients except parsley until well coated with the oil.
- Spread in a single layer on a parchment lined sheet pan, and roast 20-30 min or until soft and beginning to brown, stirring halfway through.
- Sprinkle with fresh parsley and serve immediately.