A number of root vegetables, namely carrots and parsnips, respond to cold temperatures by converting their starches to sugars. It's a fascinating feat of nature--vegetables producing their own delicately sweet antifreeze. That's why you should cook them often in the cold weather months. They're good. Also, empirically speaking, the chosen array of vegetables in this recipe have a similar feel, a similar body, and behave in an aligned-enough fashion in the oven that it's possible to cut them mindfully, toss them together, and pop out (top) restaurant-quality results.
1/2 pound parsnips, peeled and cut oblique style
1/2 pound celery root, 3/4-inch dice
1/2 pound shallots, peeled and halved
1/2 pound carrots, peeled and cut oblique style
1/2 pound turnips, peeled and cut into wedges
16 large garlic cloves, peeled and tipped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon rosemary leaves
How to Make It
Crank your oven to 500°.
In a mixing bowl, toss all the ingredients except the cooking spray together with your hands. This is tactile stimulation at its finest if you love to cook. (You do, right?)
Lay a large, dramatic sheet of heavy-duty foil across your work surface. Now, do that again.
Ready the packet. Do that.
Seal up the packet as instructed. Lay it into a 13 x 9-inch baking dish and roast for about 15 minutes, until the veggies are starting to get tender.
Remove the pan from the oven and let the vegetables sit on there, sealed, for another 10 minutes, while you reduce the oven temperature to 425°. 500° is too hot for the next step. Leave your oven door open for a minute or two to let some heat escape. Warm your hands.
Now, give the packet a little shake before opening it. Spray the roasting pan with cooking spray. Dump the veggies into a single layer on the roasting pan. Throw out the empty packet. It's done.
Return the pan to the oven, occasionally monitoring and redistributing the vegetables to and away from the hot spots in the pan. Nurture this dish.
When the veggies are nicely browned, after 25 minutes or so, remove the vegetables from the oven and serve, perhaps with 27-Hour Chicken Legs or Farro and Mushroom Meat Loaf or Lower East Side Brisket.
Cooking Light Mad Delicious
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.