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Epicurious

Get Along Roasted Roots

A spirited family debate one holiday season over the merits of sweet versus white potatoes prompted this compromise—colorful root vegetables all coexisting nicely in one big happy roasting pan. Frozen pearl onions are easy to use right out of the bag and make the dish look extra fancy. You can cook the vegetables early in the day and stick them back in the oven to warm before dinner with whatever’s cooking. These are delicious sprinkled with smoked paprika.

Recipe information

  • Yield

    makes 8 servings

Ingredients

5 medium red potatoes
3 medium sweet potatoes 6 medium carrots
2 medium onions, cut into wedges, or 1/2 pound frozen pearl onions
1/4 cup olive oil
Kosher salt and black pepper
Chopped fresh parsley

Preparation

  1. Step 1

    HEAT the oven to 400°F.

    Step 2

    PEEL the vegetables and cut them into 2-inch pieces.

    Step 3

    TOSS all the vegetables in the oil in a large roasting pan. Season with salt and pepper to taste.

    Step 4

    COOK for about 1 hour or until the vegetables are lightly browned and tender. Garnish with a sprinkle of parsley.

Cheater BBQ
TagsRed Skin PotatoPotatoRoot VegetableVegetableSweet PotatoOnionCarrotSideLunchDinnerNut FreeGluten FreeVegetarianVeganDairy FreeEasyRoastCookbooks
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