Roasted Root Vegetable Trio
To roast carrots, parsnips, and beets effectively, cut them into uniform batons so they finish at the same time. High heat is essential to caramelize the sugars on the outside while leaving the centers tender.
Uniformity is your best friend.
Because these roots have different densities, cutting them to the exact same size ensures the carrots don't turn to mush while the beets are still raw.
- Heavy-duty rimmed baking sheet
- Chef's knife
- Large mixing bowl
What goes in.
- 4 mediumcarrots, peeled and cut into 3-inch batons
- 4 mediumparsnips, peeled and cut into 3-inch batons
- 3 mediumbeets, peeled and cut into 3-inch batons
- 3 tbspolive oil
- 1 tspcoarse sea salt
- 1/2 tspfreshly cracked black pepper
- 2 sprigsfresh rosemary
Crowding the Pan
Give your vegetables space. If they touch or overlap, they will steam in their own moisture rather than browning in the fat.
The method.
Heat the oven
Set your oven to 425°F. Place your baking sheet inside while it preheats so the vegetables begin to sear the moment they touch the metal.
Coat the roots
Toss the carrots, parsnips, and beets in a bowl with olive oil, salt, and pepper until every piece is glossy.
Roast
Spread the vegetables across the hot baking sheet in a single layer. Scatter the rosemary sprigs on top.
Turn
Roast for 20 minutes. Use a metal spatula to turn each piece, ensuring the cut sides make contact with the pan again.
Finish
Continue roasting for another 15 minutes. The edges should be dark amber and a paring knife should slide through the thickest piece with zero resistance.
Other turns to take.
Balsamic Glazed
Drizzle two tablespoons of balsamic vinegar over the roots during the last five minutes of roasting.
Citrus Infused
Toss the finished roots with a teaspoon of freshly grated orange zest immediately upon removing them from the oven.
When it doesn't go to plan.
Leave an inch of the beet stems on to prevent them from bleeding too much color onto the carrots.
If using gold beets, you can toss them with the other roots; if using red beets, roast them on a separate tray to prevent staining.
Save the carrot and parsnip peelings for a vegetable stock later in the week.
The ones that keep coming up.
Should I peel the vegetables?
Peeling is recommended for parsnips and older carrots, as their skins can be tough and woody. Young roots can simply be scrubbed clean.
Can I use dried herbs instead of fresh?
Yes, but add them to the oil before tossing, as dried herbs need the fat to hydrate and bloom.