3 lbs assorted root vegetables (carrots, parsnips, beets, fingerling potatoes, celery root, turnips, rutabagas or Jerusalem artichokes), peeled
8 shallots, halved lengthwise
¼ cup extra virgin olive oil
2 tbsp chopped fresh herbs (thyme, parsley, dill, rosemary or sage)
2 tsp kosher salt
1 tsp freshly ground black pepper
Place rack in center of oven. Preheat to 400.
In a large roasting pan or baking dish gently toss vegetables and shallots in oil herbs salt and pepper. Roast uncovered stirring once or twice until vegetables are fork-tender and browned about 45 Mins.
Serve immediately or cover and keep warm up to 1 hour before serving.
Ingredients
3 lbs assorted root vegetables (carrots, parsnips, beets, fingerling potatoes, celery root, turnips, rutabagas or Jerusalem artichokes), peeled
8 shallots, halved lengthwise
¼ cup extra virgin olive oil
2 tbsp chopped fresh herbs (thyme, parsley, dill, rosemary or sage)
2 tsp kosher salt
1 tsp freshly ground black pepper