Enjoy the essence of fall with this hearty and versatile root vegetable dish!
—Recipes by Chef Steph
Ingredients:
- 3 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets
- 1 small red onion
- 1/4 cup olive or avocado oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons coarsely chopped fresh rosemary leaves
Directions:
- Arrange a rack in the middle of the oven and heat the oven to 425°F.
- Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks.
- Cut 1 small red onion into 1-inch chunks.
- Place the root vegetables and red onion on a rimmed baking sheet.
- Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat.
- Spread out in an even layer.
- Roast for 30 minutes. Meanwhile, chop fresh rosemary until you have 2 tablespoons, coarsely chopped.
- Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine.
- Spread back out in an even layer.
- Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.
