David Lebovitz/ easy everyday/ Low fat/ Roast

Roasted Root Vegetables | A Perennial Proven Winner

The roasted root vegetables are similar to the baked Provençal vegetables (tian), which we made a while ago, from My Paris Kitchen. The roasted root vegetable may not have the look. Since there is no cutting and arranging of the vegetables in a prescribed manner like the tian. The beauty of the dish is the concentrated flavor. No other cooking methods could match the deliciousness and healthfulness of oven-roasted vegetables. Because it is convenient to put together root vegetables in one tray and then turn on the oven. In less than an hour, the aroma of the roast wafts through the kitchen, ready to go on the table. I make this dish all the time.

All in one sheet pan but two trays make it easy to adjust roasting time of softer vs. firmer veggies.

The fuss to this dish, as David Lebovitz puts it, is to arrange the cut brussels sprouts and shallots, cut-side down. As a results, they are held together nicely and cooked evenly. Although the one thing to David’s recipe I’d change, would be to put the brussels sprouts and shallots in another sheet pan. Then roast them separately from the other root vegetables. The cooking time for brussels sprouts and shallots is much shorter than the roasting time for the other vegetables: carrots, parsnips, beet, sweet potatoes or fingerling potatoes. That way, you can assure both trays of vegetables will brown evenly.

Depending on the season, I like roasting asparagus in the spring, zucchinis in the summer, butternut or butternut squash and eggplants in the fall. There are very few vegetables I won’t roast. Gather what’s you have on hand. Sprinkle some salt and pepper. Drizzle olive oil and fresh herbs like thyme, rosemary, sage or bay leaves on top of the veggies. Roast at 400°F oven for 20-25 minutes for softer and 45-50 minutes for firmer root vegetables. It always turn out spectacular: in color, taste and texture. A perennial proven winner.

 

I took out the brussels sprouts and shallots after roasting for 20-25 minutes. The rest took another 20-25 minutes.

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6 Comments

  • Reply
    Cher
    January 18, 2019 at 8:49 am

    Hmmm. I didn’t have any issues with different cooking times, but I can see where variations in the vegetables could impact their cooking times.
    I agree – perennial winner! (And so pretty)

  • Reply
    Mardi (eat. live. travel. write.)
    January 18, 2019 at 11:53 am

    I didn’t have issues with different cooking times either… But definitely it all depends on the size of your veggies and how you cut them. This was a tasty dish (and yes, one I make often too!)

  • Reply
    Katie from ProfWhoCooks
    January 19, 2019 at 9:43 am

    I don’t know what it is about this particularly recipe that made the roasted veg so much more tasty than “normal,” but it sure was extra delicious for us! I didn’t have any problems with different cooking times, either, but I’m sort of surprised I didn’t! I’m going to keep this in mind though–the extra pan idea–as I know I’ll be revisiting.

    • Reply
      Shirley@EverOpenSauce.com
      January 19, 2019 at 10:16 am

      It could be that my oven runs hot with the convection fan on. Also, I like the Brussels sprouts green. Good recipe, all the same.

  • Reply
    Chez Nana
    January 19, 2019 at 1:10 pm

    A great recipe, so easy and delicious. Works wonders for a crowd, or a large family.

  • Reply
    eliotthecat
    January 20, 2019 at 5:35 pm

    I just found my half-read copy of David’s book in my library mess. I will look up this recipe. Sounds and looks delicious!

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