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Carrots parsnips potatoes beets turnips rutabagas rosemary roasted crisp.

Classic Rosemary Roasted Roots Recipe

Carrots parsnips potatoes beets turnips rutabagas rosemary roasted crisp.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Side Dish
Cuisine: British
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ lb carrots 1-inch chunks
  • ¾ lb parsnips 1-inch chunks
  • ¾ lb potatoes 1-inch chunks
  • ½ lb beets 1-inch chunks
  • ½ lb turnips 1-inch chunks
  • ½ lb rutabaga 1-inch chunks
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary chopped
  • 1 tsp kosher salt
  • ½ tsp black pepper

Equipment

  • Chef’s knife
  • Cutting board
  • Mixing bowl
  • Nordic Ware half-sheet (Oven)
  • Tongs
  • Measuring spoons

Method
 

  1. Peel carrots parsnips potatoes beets turnips rutabaga chef's knife cutting board. 1-inch chunks all even. Mixing bowl dump rainbow mix.
  2. Drizzle 3 tbsp olive oil bowl. Sprinkle 2 tbsp rosemary 1 tsp salt ½ tsp pepper spoons. Hands toss coat 30 seconds herbed shine.
  3. Preheat oven 425°F. Parchment Nordic Ware half-sheet. Spread chunks no overlap tongs denser rutabaga center. Roast 20 minutes shake mitts. 20 minutes charred edges.
  4. Mitts pull sheet. Toss tongs rosemary even. Plate steaming British colors.

Notes

1-inch uniform done together. Single layer crisps. Shake midway even char. Rutabaga thick peel.