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Roasted Roots

Roasted Roots


  • 3 lb. (total) potatoes and root veggies (such as beets, turnips, carrots, parsnips, parsley root, or large radishes), peeled and cut into 2-inch pieces

  • 2 large shallots or small onions, peeled and sliced into wedges, with roots attached

  • ¼ cup EVOO

  • 2 tsp. lemon zest

  • 2 tsp. orange zest

  • 2 tbsp. fresh rosemary, finely chopped

  • ¼ cup dry white wine

  • ¼ cup turkey or chicken stock


  • Step 1

    Adjust an oven rack to the top third position and preheat to 350°. In a large bowl, combine all the vegetables, EVOO, both citrus zests, and rosemary. Season with salt and pepper. Arrange on a sheet pan in a single layer. Pour the wine and stock over the veggies.

  • Step 2

    Roast veggies for 30 minutes. Remove veggies from oven and flip. Increase oven temperature to 425°. Return baking sheet to oven and roast for another 15 minutes, until veggies are tender and caramelized.