Roasted Vegetables

Ingredients

• 1 pound small potatoes, cut into 3/4-inch dice
• 1 large (about 1 pound) celery root (celeriac), peeled and cut into 3/4-inch dice
• 4 medium parsnips (about 1 pound), peeled and cut into 3/4-inch dice
• 4 medium carrots (about 1 pound), peeled and cut into 3/4-inch dice
• 4 shallots, peeled and quartered
• 2 red bell peppers, seeded and cut into 3/4-inch dice
• 5 tablespoons olive oil
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground pepper
• 4 cloves garlic, minced
• 2 tablespoons chopped rosemary or thyme leaves, or a combination

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    241 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 4 grams protein; 691 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Preheat oven to 425 degrees. In a large bowl, combine potatoes, celery root, parsnips, carrots, shallots, bell peppers, olive oil, salt and pepper and toss. Spread vegetables in a single layer over sheet pans and roast, stirring often, until tender and well browned, about 40 to 45 minutes. Sprinkle with the garlic and herbs, toss and roast for 2 minutes more. Remove from the oven and serve.

50 minutes