Ingredients
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
Preparation
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.
