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Roasted Root Vegetables

4.5

(21)

"As a confirmed New Englander, I was surprised to find a terrific seafood restaurant in Phoenix: Steamers Genuine," says Barbara J. Johnson of Worcester, Massachusetts. "The baked halibut was perfectly complemented by roasted vegetables and potatoes au gratin. I know how to make the fish, but I wouldn't know where to start with the other two dishes."

This side dish and the Potato Gratin with White Cheddar Cheese would also be good with roast chicken or beef.

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

2 large red-skinned sweet potatoes (yams), cut into 11/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips
2 large fennel bulbs, cored, cut into 1/3-inch-thick wedges
1 large celery root (celeriac), peeled, cut into 1 1/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips
20 large garlic cloves, peeled
1 tablespoon dried sage leaves
6 tablespoons olive oil
2 bunches green onions, cut into 1-inch pieces
1/3 cup (about) vegetable stock or canned vegetable broth

Preparation

  1. Preheat oven to 375°F. Combine first 5 ingredients in large bowl. Sprinkle generously with salt and pepper. Add olive oil and toss to coat. Spread vegetables out on large rimmed baking sheet. Roast vegetables until almost tender, stirring occasionally, about 50 minutes. Mix green onions and stock into vegetables. Bake until vegetables are just tender, about 15 minutes longer.

TagsSweet PotatoPotatoRoot VegetableVegetableFennelCelery RootGarlicSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyBon Appétit
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