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For an added touch, add some chopped herbs (we like rosemary) to the oil before roasting the vegetables. Make sure the vegetables are cut to uniform size so they cook evenly (no one likes an overcooked turnip!).
serves/makes:
ready in:
30-60 minutes
1 review
ingredients
4 medium carrots
OR
2 bunches baby carrots
6 medium turnips
OR
2 bunches baby turnips
2 parsnips
1/4 cup olive oil
salt and pepper
directions
Preheat the oven to 400 degrees F.
Peel the carrots, turnips, and parsnips. Slice them into uniform sizes so they cook evenly.
Place the vegetables in a large bowl and drizzle with the olive oil. Toss to coat them in the oil, then transfer them to a rimmed baking sheet. Sprinkle with salt and pepper.
Place the baking sheet in the oven and bake at 400 degrees F for 20-45 minutes, depending on how thick you slice them. Stir the vegetables occasionally during the cooking time.
Serve hot.
recipe tips
For a sweeter flavor, drizzle the vegetables with a bit of honey or maple syrup before the final 10 minutes of roasting.
Add freshly minced garlic to the veggies when tossing with the olive oil.
Sprinkle a little cinnamon or nutmeg on carrots and parsnips for a warm, spiced flavor.
Try finishing the veggies with different oils like sesame oil for an Asian-inspired twist, or truffle oil. Drizzle the oil over the cooked vegetables for a gourmet touch.
For a holiday variation, add cranberries or pomegranate seeds in the last few minutes of roasting.
common recipe questions
Can I add other root vegetables to this mix?
Yes, you can add other root vegetables such as sweet potatoes, beets, or rutabagas. Just make sure they are cut to similar sizes for even cooking.
How can I make the vegetables crispier?
To achieve crispier vegetables, make sure they are not overcrowded on the baking sheet, which allows for better air circulation. You can also increase the oven temperature slightly or use the broil setting for the last few minutes of cooking, watching carefully to prevent burning.
What herbs work well with these vegetables?
Rosemary, thyme, oregano, sage, and parsley are excellent choices that complement the natural flavors of these root vegetables. You can use them fresh or dried, adjusting the quantity to taste.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warm.
Can I prepare these vegetables ahead of time?
Yes, you can peel and cut the vegetables ahead of time. Store them in water in the refrigerator. Drain and pat dry before tossing with oil and seasoning for roasting.
How can I add more flavor to the vegetables?
For added flavor, try tossing the vegetables with balsamic vinegar, a squeeze of lemon juice, or a sprinkle of grated Parmesan cheese after roasting.
Can I roast these vegetables on a grill?
Yes, these vegetables can be roasted on a grill over indirect heat. Use a grill basket to prevent small pieces from falling through the grates. The cooking time may vary, so keep an eye on them.
Is it necessary to peel the vegetables?
While peeling is recommended for a smoother texture, you can thoroughly wash and scrub the vegetables instead if you prefer a more rustic dish.
tools needed
Large Bowl: Needed to toss the vegetables in olive oil before roasting and to make sure they are evenly coated.
Rimmed Baking Sheet: For roasting the carrots, turnips, and parsnips in the oven. The rim prevents juices or oil from spilling over.
Peeler: Required for peeling the carrots, turnips, and parsnips before slicing them for roasting.
Chopping Board and Knife: To slice the carrots, turnips, and parsnips into uniform sizes for even cooking. Make sure to use a sharp knife for ease and safety.
Oven Mitts: To protect your hands when removing the baking sheet from the oven after roasting the vegetables. Safety first!
Stirring Spoon or Tongs: Handy for stirring the vegetables on the baking sheet during the roasting process to make sure they cook evenly and don't stick to the pan.
what goes with it?
Breaded chicken cutlets: Pair crispy chicken cutlets with the roasted vegetables for a contrast in texture.
Lemon grilled shrimp: The light, citrusy flavors of the shrimp will add a refreshing contrast to the earthy sweetness of the roasted vegetables. Plus, who doesn't love surf and turf vibes?
Garlic mashed potatoes: Serve creamy, garlicky potatoes alongside the roasted vegetables for an additional side dish.
beverage pairings
Wine Pairings
Sauvignon Blanc: The bright acidity and herbaceous notes of a Sauvignon Blanc would complement the roasted vegetables beautifully. Plus, the wine's crispness will cut through the richness of the olive oil.
Pinot Noir: A light-bodied Pinot Noir would be a delightful pairing with these roasted veggies. Its red fruit flavors and earthy undertones would enhance the natural sweetness of the carrots, turnips, and parsnips.
Chardonnay: A buttery Chardonnay would add a touch of richness to the dish, pairing nicely with the olive oil and adding a creamy element to the vegetables.
Non-Alcoholic Pairings
Sparkling Water with a Twist of Lemon: The effervescence of sparkling water will cleanse your palate between bites of the roasted vegetables.
Iced Herbal Tea: A refreshing iced herbal tea, like chamomile or mint, would be a cooling contrast to the warm roasted vegetables.
Apple Cider: A glass of apple cider would be a sweet and crisp companion to the oven-roasted carrots, turnips, and parsnips. The natural sweetness of the cider will bring out the flavors of the vegetables even more.
nutrition data
200 calories, 14 grams fat, 19 grams carbohydrates, 2 grams protein per serving.
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reviews & comments
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Just Sue That's Who REVIEW:
July 23, 2013I grew up not liking turnips but now as an adult I love them. This is a really good recipe because the simple roasting technique brings out the sweetness of the root vegetables. It's also got a nice visual contrast with the carrots.
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