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Roasted Root Vegetables

Yield Makes 8 servings
Keeping the beets separate in the pan while baking prevents them from staining the other vegetables deep red.

Ingredients

  • 1 large celery root, peeled and cut into 1-inch cubes
  • 4 parsnips, peeled and cut into 1-inch cubes
  • 8 shallots, peeled and quartered
  • 3 tablespoons olive oil, divided
  • 2 beets, peeled and cut into 1-inch cubes
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons shredded Parmesan cheese

How to Make It

  1. Toss first 3 ingredients with 2 tablespoons olive oil; place in a single layer in a 15- x 10-inch jellyroll pan, leaving space at 1 end of pan for beets.

  2. Toss beets with remaining 1 tablespoon olive oil; arrange beets at empty end of jellyroll pan, apart from other vegetables.

  3. Bake at 375° for 45 minutes or until vegetables are tender.

  4. Transfer vegetables to a large serving dish; toss with herbs and Parmesan cheese.

Jeffrey's, Austin, Texas