Roasted Root Vegetables

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


Makes 8 servings

Recipe from

Southern Living


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


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.

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

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

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


Executive Chef David Garrido,

Jeffrey's, Austin, Texas,

November 2003
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