Editor's note:The recipe and introductory text below are from Ted Allen'sThe Food You Want to Eat. For Allen's tips on throwing a Thanksgiving party,click here.
A simple, terrific fall or winter side dish.
Ingredients
Makes 4 servings
Step 1
Preheat the oven to 400°F.
Step 2
Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
Step 3
Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
Step 4
In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.
Clarkson Potter , © 2005
Leave a Review
Reviews (9)
Back to TopOh my goodness, so easy! (Especially if you take the shortcut like I did, and only use carrots (2 lbs). Weeknight easy that way. Weekend worthy with the rest of the root veggies, I'm sure! made this a s a side dish for Lemony Pasta with Cauliflower, Chickpeas and Arugula. The menu was a hit!
Boobooandbean
Minneapolis, MN
10/17/2019
Love this, love this. Have made it to the letter and have made with rutabaga instead of parsnips. Garlic can be peeled or unpeeled. Both results good. Pairs perfectly with a simple lamb chop recipe.
Anonymous
Brooklyn, NY
3/11/2012
我的烤箱有大量故障就像我是公关epared to put the dish in. I improvised and cooked the recipe in a dutch oven on the stove top and it turned out delicious! I'm sure the vegetables weren't cooked quite as evenly, but it as yummy nonetheless.
Anonymous
San Francisco
3/1/2009
Great flavors! You can substitute a variety of vegetables too. We've tried zucchini, garnet yams, and butternut squash.
Elliott360
San Francisco Bay Area
1/4/2009
I love this recipe as does my family. I remove the skin from the garlic cloves when the dish is done roasting.
cakegal
Los Angels, CA
12/17/2007
My guests seemed to like this better than I did.Nice flavors. It was pleasant but I don't think I would make it again
frolica
10/8/2007
Excellent and easy to make. I made this for our Thanksgiving dinner this year with much success. I made the first part of the recipe the night before and then cover it and put it in the fridge. While the turkey was resting, I tossed in the garlic and rosemary and finished the cooking (about 35 minutes - because the veggies were cold). Big hit!
Anonymous
calgary, alberta, canada
10/8/2007
This was simply fantastic. I made is exactly as prescribed, although next time I would like to throw in a quartered anise bulb along with it. I might also use a little rosemary and chop it up to release more flavor. The wonderful flavors of the vegetables speak for themselves in this dish.
Anonymous
Seattle, WA
11/24/2006
I make basically the same recipe, but I roast the veg for almost 3 hrs at around 325, along with the turkey. they turn out soooo sweet and carmalized, and there's no fiddling with the oven temp
lmcardle
Toronto
11/4/2006
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