Hearty Oven Roasted Root Vegetables

Légumes Rôtis au Four

Preparation info

  • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

When I first started visiting Paris markets and asking farmers for recipes I was surprised to find that, contrary to my expectations, local producers rarely offered ideas for meat-heavy meals, leaning rather toward simple preparations that brought out the subtle and satisfying flavors of their homegrown produce. Thinking that the strenuous physical labor of farming would be fueled by a mostly carnivorous menu, I was happy to learn that most farmers are as happy as hippies to eat meat-free meals. So when I asked famed farmer Joël Thiébault about his favorite autumn recipes I was not shocked when he suggested a simple roasted root vegetable dish that optimizes his fall harvest of heirloom and rare root vegetable varieties. You can use your favorite root vegetables or whatever you find at the market to make this hearty, seasonal side dish.


  • 1 parsnip, coarsely chopped
  • 1 medium celery root, cubed
  • 2 turnips, coarsely chopped
  • 2 carrots, cut into ½ slices
  • 1 large yellow potato, cubed
  • 2 garlic cloves, halved
  • Extra virgin olive oil
  • Salt and pepper
  • Optional: cubed beets, black radish cut into ½ inch pieces, chopped onions, chopped fennel, etc.



Preheat oven to 400°F (200°C). Toss chopped vegetables and garlic in a large mixing bowl with olive oil until evenly coated. Arrange in one layer on a baking sheet. Season with a dash of salt and pepper. Place dish on top rack of oven and roast for 40–50 minutes, or until vegetables are golden on the outside and soft inside. Serve immediately.