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Gallery Recipe Summary Servings: 10

Ingredients Ingredient Checklist 2-3 pounds assorted winter vegetables, such as carrots, turnips, rutabagas, parsnips, pearl onions, and potatoes 4 tablespoons (1/2 stick) unsalted butter, or to taste 1/4 cup chicken or veal stock, plus more as needed Salt and freshly ground pepper Handful of chopped fresh herbs

Gallery

Recipe Summary Servings: 10

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 2-3 pounds assorted winter vegetables, such as carrots, turnips, rutabagas, parsnips, pearl onions, and potatoes 4 tablespoons (1/2 stick) unsalted butter, or to taste 1/4 cup chicken or veal stock, plus more as needed Salt and freshly ground pepper Handful of chopped fresh herbs

Directions

Heat oven to 375 degrees. Scrub vegetables and peel as desired. Cut into 1-to-2-inch pieces (they should all be of similar size).

Place butter in a roasting pan and heat in oven until melted. Add vegetables, 1/4 cup of stock, and salt and pepper. Stir well to coat, and return to oven.

Cook vegetables for 1 to 1 1/2 hours, stirring occasionally and adding more stock as needed to keep vegetables slightly moist. Vegetables are done when tender and golden brown. Stir in herbs and serve.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Roasted Root Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Root Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest