Roasted Root Vegetable Medley
In this sensational, special-occasion side dish, a cornucopia of veggies—including multicolored carrot varieties—are coated in a sweet-tangy sauce before roasting. This simple side dish celebrates root vegetables in all their colorful, flavorful glory. The key to evenly roasting firmer veggies, such as carrots and potatoes, without adding fat is to steam them first before mixing them with the soft vegetables. Serve this vibrant recipe at your Thanksgiving feast, or enjoy it as a side with a warm bowl of soup.
Pro tip: Steam root veggies first before roasting them alongside softer, quicker-cooking items.
INGREDIENTS
- 4 assorted-color carrots, peeled and cut into 3-inch pieces
- 6 fingerling potatoes, halved if large
- 2 small parsnips, peeled, halved crosswise, and quartered lengthwise
- 1 turnip, peeled and cut into sixths
- 1 rutabaga, peeled and cut into thick wedges
- 1 medium beet, peeled and cut into 1-inch wedges
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons pure maple syrup
- 2 tablespoons arrowroot powder
- 1 teaspoon dried rosemary
- 10 cloves garlic, minced
- 1 fennel bulb, fronds reserved for garnish and bulb cut into 1-inch-thick wedges
- 1 cup pearl onions or 2 small yellow onions cut into 1-inch-thick wedges
- 1 small head celeriac, peeled and cut into large wedges
- 6 large white or cremini mushrooms, quartered
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- Preheat oven to 375°F. Working in batches if necessary, place the first six ingredients (through beet) in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until vegetables are just tender.
- In a large bowl whisk together the next six ingredients (through garlic). Add steamed vegetables, fennel, onions, celeriac, and mushrooms. Toss to coat.
- In a large rimmed baking sheet spread vegetables in a single layer. Roast 15 minutes. Remove from oven and carefully stir. Roast 10 to 15 minutes more or until vegetables are tender and lightly browned.
- Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.
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