Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- ½ pound parsnips, peeled and cut into 1-inch chunks
- 1 small celery root, peeled and cut into bite sized pieces
- 1 tablespoon lemon juice in a medium bowl of water
- ½ pound carrots, cut into 1-inch chunks
- ½ pound fingerling potatoes, sliced in half lengthwise
- ½ pound beets, scrubbed and cut into bite sized pieces
- 2 tablespoons olive oil
- 1 large shallot, sliced
- 1 tablespoon chopped fresh rosemary and thyme
- Sea salt and freshly ground pepper
Preparation:
Preheat oven to 400'Drop parsnips and celery root into lemon water, and let sit for 5 minutes to prevent discoloration. Drain well and pat dry.
Toss parsnips, celery root, carrots and potatoes together, reserving the beets on the side. Add ¾ of the olive oil and herbs to the vegetables and season with salt and pepper. Spread on a baking tray.
Repeat this process with the beets, and spread them alongside the other vegetables (this will prevent “bleeding” into the white veggies).
Bake the vegetables for 35 minutes, stirring occasionally, until they are tender and beginning to brown. Serve hot, warm, or room temperature.
Serves 6-8
Copyright 2009 by Jen Hoy
