Roasted Root Vegetable Medley
Get this all-star, easy-to-follow Roasted Root Vegetable Medley recipe from Wolfgang Puck's Cooking Class
Directions Watch how to make this recipe. Preheat the oven to 400 degrees F.Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle...
- Yield: 10 to 12 servings
- Cooking time: 0 Hour 45 Min
- Publisher: Foodnetwork.com
- 8 to 12 slender carrots, peeled and trimmed
- 8 to 12 baby turnips, peeled
- 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
- 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
- 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
- 1 or 2 large beets, peeled and cut into thick wedges
- 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
- 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
- 1 whole head garlic, separated into cloves, unpeeled
- 2 or 3 sprigs fresh rosemary, sage, or thyme
- Freshly ground black pepper
- Extra-virgin olive oil
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