Roasted Root Vegetables
Root vegetables have a density that demands time and space. When cut into uniform pieces and roasted properly, they develop a complexity that requires nothing more than fat and salt to stand on its own.
Uniformity is your primary tool
Cut your vegetables into pieces of identical size so they reach tenderness at the same moment. If a piece is significantly smaller than the rest, it will burn before the larger chunks are cooked through.
- Large rimmed baking sheet
- Chef's knife
- Mixing bowl
- Parchment paper
What goes in.
- 1 lbcarrots, peeled and cut into 2-inch lengths
- 1 lbparsnips, peeled and cut into 2-inch lengths
- 1 lbred potatoes, scrubbed and cut into 1-inch wedges
- 1/2 lbbeets, peeled and cut into 1-inch chunks
- 3 tbspneutral oil, such as grapeseed or avocado
- 1 tspkosher salt
- 1/2 tspblack pepper
High heat contact
Preheat your baking sheet in the oven before adding the vegetables. Placing the oiled vegetables onto a hot surface initiates the Maillard reaction the second they touch the pan.
The method.
Heat the oven
Set the oven to 425°F. Place your empty rimmed baking sheet inside while the oven preheats.
Toss the vegetables
In a large bowl, toss the cut vegetables with the oil, salt, and pepper until every piece has a glossy coating.
Arrange the pan
Carefully pull the hot baking sheet from the oven. Spread the vegetables across it in a single layer, ensuring they do not overlap.
Roast
Return the sheet to the oven. Roast for 35 to 40 minutes, tossing halfway through, until the edges are deep brown and a knife slides through the center of a potato piece with zero resistance.
Other turns to take.
Herb-infused
Toss the vegetables with two sprigs of fresh rosemary or thyme during the final 10 minutes of roasting.
Acid finish
Drizzle a tablespoon of balsamic vinegar or sherry vinegar over the vegetables immediately after removing them from the oven.
When it doesn't go to plan.
Keep beets separate from other vegetables if you want to avoid staining everything a deep red.
Do not use butter, as the milk solids will burn at the high temperatures required for roasting.
If the vegetables are not browning enough, leave them in for an additional five minutes, but watch them closely to avoid charring.
The ones that keep coming up.
Why are my vegetables soggy?
The pan was likely too crowded, or the heat was not high enough. Always use a large enough pan to allow air to circulate around each piece.
Should I peel the potatoes?
If they are thin-skinned varieties like red or Yukon gold, leave the skins on for texture. Russets are better peeled.