Roasting the vegetables separately from the meat preserves their bright color and keeps them from getting mushy.
This recipe goes with: Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables
1 pound small carrots with tops, trimmed and peeled
1 pound parsnips, peeled and cut lengthwise into 3-inch pieces
8 ounces golden beets, peeled and cut into 1-inch wedges
8 ounces Chioggia beets (candy cane beets), peeled and cut into 1-inch wedges
2 tablespoons chopped fresh rosemary
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
How to Make It
Preheat oven to 400°F. Toss together all ingredients in a large bowl. Spread in a single layer in a 17- x 11-inch rimmed baking pan. Bake in preheated oven until tender, about 45 minutes, stirring every 15 minutes. Serve with roast.
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