Recipes Mains No. 36

Roasted Root Vegetable Tray

Name: Roasted Root Vegetable Tray
Total time: 60 min
Yield: 4 servings
Ingredients: 10 oz carrots, peeled and cut into chunks; 10 oz parsnips, peeled and cut into chunks; 10 oz beets, peeled and cut into wedges; 1 head garlic, cloves separated, unpeeled; 4 sprigs fresh rosemary; 4 tbsp olive oil; 2 tbsp honey; to taste salt and black pepper

A whole tray of garden roots roasted together with rosemary and garlic. Filling, warming and completely adaptable.

Grows from CarrotParsnipBeetrootGarlicRosemary

Fig. 01 · Roasted Root Vegetable Tray Mains

Serves

Prep

15m

Cook

45m

Difficulty

Easy

What you'll need

Ingredients

Serves 4

10 oz carrots, peeled and cut into chunks
10 oz parsnips, peeled and cut into chunks
10 oz beets, peeled and cut into wedges
1 head garlic, cloves separated, unpeeled
4 sprigs fresh rosemary
4 tbsp olive oil
2 tbsp honey
to taste salt and black pepper

How it comes together

Method

Preheat oven to 400°F.
Toss all vegetables with oil and honey. Season generously. Spread on a large sheet pan in a single layer. Do not crowd.
Tuck in garlic and rosemary sprigs.
Roast 40-45 minutes, turning halfway, until tender and caramelized.

From the kitchen

Tips

Keep beets separate or they stain everything purple. Roast on the same pan but on one side.

Community recipes

Have a recipe worth sharing?

If you grow it and cook it, we want to hear about it. We'll credit you by name when it goes live, and if you're honoring someone, tell us the story.

Recipe name

Roasted Root Vegetable Tray

Ingredients

Method

Tips

You might also like

Forty Clove Chicken

Grilled Corn with Herb Compound Butter

Herb Butter Grilled Chicken

Have a recipe worth sharing?

Recipe received, thank you!