Here’s your basic vegetable feast—perfect for a holiday meal. The vegetables hold up well on a buffet table or in a covered dish if you cannot serve them immediately. Be forewarned, however, that what starts out looking like a huge amount of food reduces down to a fairly small serving size. The roasting time is longer for this large quantity than it would be for a smaller amount.
SERVES 4 TO 6
INGREDIENTS:
- 3 to 4 pounds mixed root vegetables, such as beets, carrots, kohlrabi, parsnips, rutabagas, sweet potatoes, turnips, and white potatoes, peeled and cut into 1-inch cubes
- 1 cup pearl onions or shallots, peeled but left whole (cut shallots in half or into quarters if large)
- 1 head garlic, cloves separated and peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh rosemary, thyme, or sage leaves
- Coarse sea salt or kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves, for garnish
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the vegetables, pearl onions, and garlic. Add the oil, herbs, and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan.
- Roast for about 1 hour, until the vegetables are lightly browned and tender, stirring or shaking the pan occasionally for even cooking.
- Transfer the vegetables to a serving platter, taste, and add more salt and pepper, if needed. Sprinkle with the parsley and serve.
