- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
This side dish is simple and delicious. Try this at your next Sunday lunch or Christmas dinner.
49 people made this
- 2.25kg swedes, peeled and cut into 5x1.25cm pieces
- 2.25kg parsnips, peeled and cut into 5x1.25cm pieces
- 2.25kg carrots, peeled and cut into 5x1.25cm pieces
- 3/4 teaspoon salt
- 300ml vegetable oil
- 4 tablespoons dried basil
- salt and ground black pepper to taste
- 75g chopped fresh parsley
MethodPrep:40min ›Cook:50min ›Ready in:1hr30min
- Place the swedes in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to the boil, reduce heat to medium, cover and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well and cool completely. Repeat steps to cook the parsnips and carrots.
- If making ahead of time - place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
- Preheat oven to 220 C / Gas 7.
- Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt and pepper. Place the dish in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
- Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.
Reviews & ratingsAverage global rating:(34)
Reviews in English (26)
I scaled this way down for a family Sunday lunch with roast lamb, minted peas and baby leeks. The only thing I did differently was to add in some sweet potatoes and about 4 cloves of garlic. We loved it! Thanks for the recipe.-09 Dec 2008
I've made this for a party. I also included sweet potatoes, onions, and three different kinds of other potatoes. I mixed everything in my large roaster, deleted the basil. Portion everything into heavy duty foil, put in oven or over the campfire. This is exceptional.-10 Sep 2011
by Mom of 3
I rarely give out 5 stars for anything, but this one earned them! My mother made this recipe last year and loved it. She suggested I try it. I only tried a rutabaga once before and wasn't a huge fan, but in this recipe you'd never know it wasn't a potato. Parboiling in advance makes this recipe super simple. Its easy to divide too, I made this for just my husband and I, so we didn't need 15 lbs of veggies. I used just 8 oz of each vegetable and estimated the rest of the ingredients. It turned out perfect. I will be making this again and again. Thanks for sharing!-25 Nov 2010
Roasted Root Vegetables & Freekeh with Brown Butter
Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017.
- 2 fennel bulbs, trimmed, each cut into 6 wedges
- 1 small head cauliflower, cut into florets
- 1 lb. (about 4 cups) Brussels sprouts, trimmed and halved lengthwise
- 3 ribs celery, cut into 3-inch pieces
- 1 Delicata squash, halved lengthwise, seeded, cut crosswise into 1/2-inch half-moons
- Olive oil
- Fine sea salt
- 1 stick unsalted butter, at room temperature
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 tbsp. sherry vinegar
- 3/4 cup freekeh (roasted whole grain wheat) or farro, cooked according to package directions
1. Position the oven racks in the top and bottom thirds of the oven preheat to 425°. Line 2 baking sheets with parchment paper. In a large bowl, toss the fennel with about 1 tbsp. oil, a large pinch of salt, and pepper. Arrange on one of the baking sheets in a single layer. Repeat the process with the cauliflower. Roast the fennel and cauliflower, rotating the pans halfway through roasting, until golden and tender, 15 to 25 minutes. Repeat the process with the Brussels sprouts on one baking sheet and the celery and squash on the second sheet.
2. Meanwhile, in a small saucepan, melt the butter over medium heat, swirling occasionally, until it begins to bubble, about 2 minutes. Cook, swirling constantly, until the bubbles subside, about 1 minute. Reduce the heat to low and cook, continuing to swirl, until the bubbles disappear and the butter is golden brown and smells nutty, about 1 minute more. Transfer to a bowl.
3. Toss the roasted vegetables with the brown butter, parsley, and vinegar. Season. Spread the freekeh on a platter. Top with the roasted vegetables.
How To Roast Vegetables: 3 Different Ways
When you roast vegetables, you are basically cooking them until they are crispy on the outside. It alters the texture of the veggies. Lots of people prefer to eat roasted vegetables more than they like raw.
How you roast the veggies can vary. It all depends on which appliance you are using and what temperature you set it at. In general, when you roast vegetables, you'll toss them in olive oil and your chosen spices, then cook them until they are crispy and golden brown.
Today, I am going to share how to roast veggies in 3 different ways:
Can’t Find Parsnips?
Or maybe you’ve got a veggie-suspicious kiddo and you want to stick with well-known suspects like carrots and potatoes?
I would simply double the amount of carrots. Or you could use a little more of both the carrots and the potatoes, to make up for the parsnips you’re leaving out.
But really … pinky-promise you’ll give parsnips a try the next time you can find them. Although they’re somewhat similar in flavor to carrots, they’re different enough to add an entirely scrumptious, additional layer of flavor that’s too good to miss here.
Ok – so now let’s do a quick walk-through of how this recipe comes together …
- 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
- 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
- 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
- 1 small butternut squash (2 pounds)&mdashpeeled, seeded and cut into 1-inch dice
- 1 pound brussels sprouts, halved
- 1/2 cup extra-virgin olive oil
- 10 sage leaves
- 5 thyme sprigs
- Two 6-inch rosemary sprigs, cut into 2-inch lengths
- Kosher salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.
Roasted Root Vegetables with Thyme and Marjoram Vinaigrette
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.
Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter garnish with parsley sprigs. Serve hot or at room temperature.
How to Make Roasted Vegetables in Oven
Step 1: Preheat the oven
Step 2: Make the seasoning blend
In a large bowl, add olive oil, pepper, thyme, oregano, and salt.
Step 3: Coat the vegetables
Toss all the veggies lightly with the oil mixture so that they are all coated.
Step 4: Bake potatoes, carrots, and garlic
Place potatoes, carrots, and garlic in a single layer on a baking sheet and roast for 10 minutes.
Step 5: Bake the rest of the veggies
Add other vegetables to the baking sheet and return to the oven until tender. Remove from the oven
Step 6: Add cheese and parsley
Sprinkle with parmesan cheese and fresh parsley.
Step 7: Serve
Roasted Root Vegetables with Parsley recipe - Recipes
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Weekend Recipe: Perfect Roasted Root Vegetables
When properly roasted, root vegetables develop wonderfully complex and intense flavors, which this recipe from Cook's Illustrated captures.
We started with sweet carrots and parsnips, whose flavors are concentrated and caramelized in the heat of the oven. By properly preparing each vegetable, we can simply roast them all together in one batch. To speed up the cooking process, the vegetables are microwaved and then to jump-start the browning, we place them on a preheated baking sheet.
Perfect Roasted Root Vegetables
1 celery root (14 ounces), peeled
4 carrots, peeled and cut into 2 ½-inch lengths, halved or quartered lengthwise if necessary to create ½ to 1 inch in diameter
12 ounces parsnips, peeled and sliced 1 inch thick on bias
5 ounces small shallots, peeled
Kosher salt and pepper
12 ounces turnips, peeled, halved horizontally, and each half quartered
3 tablespoons vegetable oil
2 tablespoons chopped fresh parsley
Use turnips that are roughly 2 to 3 inches in diameter. Instead of sprinkling the roasted vegetables with chopped parsley (tarragon or chives may also be substituted), try garnishing them with one of the toppings.
1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Cut celery root into 3/4-inch-thick rounds. Cut each round into 3/4-inch-thick planks about 2 1/2 inches in length.
2. Toss celery root, carrots, parsnips, and shallots with 1 teaspoon salt and with pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8 to 10 minutes, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add turnips and oil, and toss to coat.
3. Working quickly, remove baking sheet from oven and carefully transfer vegetables to baking sheet spread into even layer. Roast for 25 minutes.
4. Using thin metal spatula, stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15 to 25 minutes longer. Transfer to platter, sprinkle with parsley, and serve.
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How to Make It
Combine oil, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add oil mixture, garlic, and sliced lemon to vegetables toss to coat.
Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Sprinkle vegetables with parsley, chives, dill, lemon zest strips, and lemon juice toss.