"Earthy root veggies are packed with lots of unique flavors and fiber - along with plenty of vitamins and minerals. Beets, carrots, and onions are the usual suspects, but the root vegetable repository is vast: Celeriac, jicama, kohlrabi, onions, parsnips, radishes, rutabegas, sunchokes, taro, turnips, and yucca can all be roasted to make fantastic dishes - from pies to fries. Roasting them brings out their natural sugars through caramelization, making them rich and golden."
"The secret to perfect texture in most roasted root vegetables lies in uniformity - so cut them into similar sizes and season them in a large bowl to coat them evenly with oil and flavorings. Choosing your own adventure is fun. Garlic and herbes de Provence are aromatic and versatile - savory, marjoram, chervil, thyme, dill, and tarragon work well with any combination. Spread the veggies on a sheet pan and roast them at 400 degrees Fahrenheit for 30 to 40 minutes, flipping halfway through."
Roasted root vegetables produce caramelized sweetness, rich flavors, and satisfying textures. A wide array of roots—beets, carrots, celeriac, jicama, kohlrabi, parsnips, radishes, rutabagas, sunchokes, taro, turnips, and yucca—work well roasted and adapt to dishes from pies to fries. Uniform cutting ensures even cooking and ideal texture. Season vegetables in a large bowl with oil and chosen aromatics like garlic or herbes de Provence for even coating. Roast on a sheet pan at 400°F for 30 to 40 minutes, flipping once. Cider-glazed roots yield crisp exteriors and tender interiors; parsnips excel in these preparations.
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