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November 18, 2011

Roasted Autumn Vegetables

by Anne Paddock
There seems to be a lot of chatter about root vegetables in the Autumn and there is no better selection than this time of year.  Root vegetables are not the most colorful or attractive items in the produce section (and actually, some root vegetables are quite ugly) but if you take the time to peel, slice, and mix them with some old standbys (carrots, zucchini, mushrooms, and leeks), add some olive oil and seasoning, a delicious side dish emerges.

The recipe below may seem like a lot of vegetables as the mixture initially fills a 3-quart mixing bowl but the quantity shrinks down greatly when the vegetables are roasted and serves six to eight as a side dish. Roasted autumn vegetables are easy to make with the most time-consuming task being the chopping of the vegetables.
2 cups of carrots, sliced diagonally into 1/4 inch thickness, 1 inch long pieces
2 cups of zucchini, halved, quartered and cut into 1 inch pieces
1 leek (white part only), sliced into 1 inch pieces
1 cup of parsnips, cut into 1 inch pieces
1 cup of celery root, cut into 1 inch pieces
1 cup of yellow turnips, cut into 1 inch pieces
1 cup of rutabaga, cut into 1 inch pieces
1 cup of baby pearl onions, ends trimmed and paper shell removed
12 ounces of Bella mushrooms, quartered
4 tablespoons olive oil
1 teaspoon salt
3 tablespoons light brown sugar
1 teaspoon fresh thyme, chopped fine
1 teaspoon fresh chives, chopped fine
1 teaspoon fresh straight leaf parsley, chopped fine
  • Preheat the oven to 425 degrees.
  • In a large 3-quart mixing bowl, combine all the cut vegetables and toss.
  • Slowly pour the olive oil over the vegetables and stir to distribute evenly.
  • Sprinkle the salt and toss to distribute evenly.
  • Sprinkle the light brown sugar onto the vegetables, tossing to distribute evenly.
  • Gently pour the vegetables onto a non-stick cookie sheet (with sides) or non-stick sheet cake/roasting pan that has also been covered with parchment paper.
  • Place the vegetables in the preheated oven and roast for approximately 45 minutes, gently turning the vegetables every 15 minutes. They are done when a fork indicates the root vegetables are tender and they appear slightly caramelized.
  • Remove from the oven and sprinkle the fresh herbs over the top and stir.
  • Scoop the hot vegetables into a large bowl and serve.

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