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Side Dish

Roasted root vegetables

Gwen Schoen

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6 carrots, peeled and cut in half lengthwise and crosswise
6 parsnips, peeled and cut in half lengthwise and crosswise
4 sweet potatoes, peeled and cut into 1-inch cubes
4 turnips, peeled and cut into 1-inch cubes
4 beets, peeled and cut into 1-inch cubes
1/2 cup olive oil
1 tbsp. dried thyme
1 tsp. dried dill weed
Salt and freshly ground pepper, to taste


Tenderize root vegetables in a steamer for a few minutes before roasting to bring out their color. This brief steam bath also helps speed the roasting time and gives them a flavor boost. Use your favorite combinations.

Preheat oven to 450 degrees. Bring water to a boil in a saucepan fitted with a steamer basket. Steam vegetables, one type at a time, until tender, about 10 minutes for each type. As each vegetable is finished steaming, use a slotted spoon to remove it from the steamer and place in a large bowl. When all vegetables have been steamed, toss with olive oil and spices. Arrange in a single layer on two large baking sheets. Roast until they are nicely colored and fork-tender, about 30 minutes total. As the vegetables roast, occasionally shake the baking sheets so that they brown evenly.

Serves 8.

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