Roasted Root Vegetables | Side Dishes

roasted root vegetables

Roasting root vegetables is a really good way to cook them. They respond very well to both high and dry heat (i.e. when they get crispy). This recipe combines carrot, parsnip, and potatoes with olive oil and Provencal herbes. Also to make them look pretty they are garnished with a balsamic vinegar reduction.

Potato, Carrot and Parsnip Roasted with Provencal Herbs

– 1 large carrot, matchsticked (batonnet)roasted root vegetables

– 1 large parsnip, matchsticked (batonnet)

– 2 medium potatoes, cut into 8ths

Vegetable oil or olive oil (not EVOO), enough to coat the bottom of the sheet pan.

– 1 tsp Provencal herbs (herbes de Provence), plus a little more for garnish

sea salt to taste

black or white pepper to taste

– 1/4 cup balsamic vinegar reduced by half, poured over top before serving

Preheat an oven to 400 degrees F and move an oven rack to the lower-middle of the oven. Slice the root vegetables into similar shapes and sizes of matchsticks (a cut known as batonnet by many chefs). Pour enough oil on to a thick cookie sheet or sheet pan to cover it. Lay the root vegetables out in a single layer and season them with the herbs, salt and pepper. Roast in the preheated oven 10-15 minutes or until crispy on the bottom. Flip the vegetables over and roast for 10-15 more minutes until done. Drain any excess oil and serve!

*Alternate method. These root vegetables could also be cooked in a frying pan. You may have to cut them a little smaller to make that work.

*Tip.  If the cookie sheet you’re using is too thin, double up.

Try these roasted root vegetables with Bacon-Wrapped Filet Mignon or try learning How to Make Meatballs.

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