• 2-½ lbs. large russet potatoes (about 5)
  • 1-½ lb. large parsnips (about 4)
  • 1-½ lb. large carrots (about 4)
  • 8 large shallots, peeled and halved, or 1 red onion, peeled and cut into 8 pieces
  • 8 large garlic cloves, peeled
  • 3 large fresh rosemary sprigs
  • 6 tablespoons olive oil
  • 8 medium beets, peeled and cut into 1-inch wedges


Preheat the oven to 400°F. Peel and cut potatoes, parsnips, beets and carrots into 2-inch pieces, and drop into boiling water for 5 minutes. Do the vegetables in several batches to keep the water boiling, and do the beets last, because they will turn the water red.

Toss the vegetables together in a large bowl with the shallots, garlic, rosemary and olive oil. Add salt and pepper to taste. Place in a large roasting pan, and roast on center rack for 45 to 60 minutes, turning vegetables occasionally.

Remove from the oven and let stand a few minutes before serving.


Parboiling the vegetables helps them develop a bit of a crust as they bake, given them a wonderful texture. Don't skip this step.

You can do this in combination with a roast, either beef, pork or chicken. The drippings will add flavor (and fat content) to the vegetables.

Baked Goods, Basic, Vegetable
MacGourmet downloadRoasted Root Vegetables. To import, drag image to your MacGourmet recipe box.