Name: Oven-Roasted Root Vegetables
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 4 sprigs fresh thyme; 2 large Walla Walla Sweets or Vidalia or Maui onions, peeled, quartered; ½ cup extra virgin olive oil; 2 parsnips, peeled, any core removed; 2 celery roots, peeled, cut in 6 wedges each; 16 small carrots, peeled, tops removed; salt and freshly ground pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Like fruits that improve by concentrating their flavors with a bit of oven drying, commercial vegetables can slim down and improve their flavor by losing a bit of their irrigation water. I recommend only root vegetables that are full of starches and sugars (since things like fennel, which I have seen treated this way, just get tough and boring). The exception to the root rule is pumpkin or any of the hard squash like hubbard, acorn, butternut, or turban.</

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Ingredients

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