Mixed Roast Root Vegetables

Panaché de Légumes Rôtis


Preparation info

  • Makes


    Side-Dish Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Because it’s no harder to make an assortment of roast vegetables than it is to roast only one kind—and the effect is far more interesting—I scour the market for as many root vegetables as I can find. In the spring there’s an abundance of baby turnips, onions, and carrots at the local farmers’ market and in the early fall I find the same vegetables in adult form. In the winter I rely on the supermarket. Baby vegetables require little if any preparation, but larger vegetables may need to be cut into wedges or sections and, if you’re conscientious, cored or shaped. Ideally, the vegetables should be the same size. If they’re not, estimate their cooking times and add them to the roasting pan at different times, so they finish at the same time. Don’t worry if some of the vegetables are undercooked while others are not; just cook all the vegetables a little longer.

If you’re roasting vegetables around a chunk of meat, perhaps a leg of lamb, you’ll need to time the cooking so meat and vegetables are ready together. Remember, also, not to confuse roast vegetables that you intend to serve with the meat with what’s called the fonçage, a mixture of more or less coarsely chopped vegetables, cooked under the roast along with meat trimmings and bones and used to provide aromatic support to the jus. If you want to serve roast vegetables and flavor them with the drippings from the roast, but at the same time you want to use a fonçage for your jus, you’re better off roasting the vegetables separately and glazing them at the last minute with the drippings, both fat and liquid, from the roast, some concentrated broth, or the finished jus. If you can’t find all the vegetables listed below, just use more of the others. For that matter, this same system can be used for a single vegetable.