Roasted Root Vegetables
By America's Test KitchenPublished on September 12, 2011
Time
1¼ hours
Yield
Serves 4
Ingredients
1 medium head garlic 1 ½ - 2 pounds root vegetables, peeled and cut into 1 ¼-inch pieces1 medium onion or 4 to 6 shallots, peeled2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combinationSalt and ground black pepper
Instructions
- Heat oven to 400 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
- Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
Time
1¼ hoursYield
Serves 4Ingredients
1 medium head garlic
1 ½ - 2 pounds root vegetables, peeled and cut into 1 ¼-inch pieces
1 medium onion or 4 to 6 shallots, peeled
2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
Salt and ground black pepper
Ingredients
1 medium head garlic
1 ½ - 2 pounds root vegetables, peeled and cut into 1 ¼-inch pieces
1 medium onion or 4 to 6 shallots, peeled
2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
Salt and ground black pepper
Ingredients
1 medium head garlic
1 ½ - 2 pounds root vegetables, peeled and cut into 1 ¼-inch pieces
1 medium onion or 4 to 6 shallots, peeled
2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
Salt and ground black pepper
Why This Recipe Works
When developing our roasted root vegetables recipe, we found that the rules that apply to roasting meats also apply to roasting vegetables: You need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetables without crowding. You also need some fat. A number of types work well in our roasted root vegetables recipe. For a light, crisp crust choose vegetable oil; for flavor, olive oil or butter. A combination of butter and oil browns better than butter alone but not as well as oil alone.
Instructions
- Heat oven to 400 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
- Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
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