Roasted-root-vegs

Photo by Donna Turner Ruhlman

 

Two reasons to celebrate today: the publication of the first in my series of technique books, How to Roast, and the end of the Hachette-Amazon book pricing war. Presumably Amazon will no longer hide my books, or those by other authors at Little, Brown or any of the six houses Hachette runs. (They’ve just placed an order, my publisher tells me, so they should have them next week; till then, if you want to purchase do so through indies or B&N links below.)

And the way to celebrate is to give away signed copies of the book! I will be giving away FIVE copies to randomly chosen commenters. You must in the comments tell me either your favorite food to roast or, if it is chicken (my fave), what your favorite side dish is to accompany it. (I can only do continental US, sorry Canada et al!). There is a roast turkey recipe and process shots in here as well.

Purchase How to Roast via these links:

And if, if you don’t win (comments will close at midnight tomorrow, and we’ll pick winners Wednesday, at 9 a.m. Eastern), but you’d like a signed copy, just email me via the “Contact” button in the banner above.

The above photo and below recipe for roasted root vegetables is one of our fall/winter favorites. Don’t forget the beets! They make the dish sparkle.

Happy cooking, all!

Roast-cover

Roasted Root Vegetables

  • ¼ pound/110 grams bacon lardons or thick-cut bacon, cut into ¼-inch/6-millimeter strips
  • 2 parsnips, peeled and cut into bite-size pieces
  • 3 small red beets, peeled and cut into bite-size pieces
  • 1 celery root, peeled and cut into bite-size pieces
  • 2 Yukon Gold potatoes, peeled and cut into bite-size pieces
  • 2 carrots, peeled and cut into bite-size pieces
  • 1 Spanish onion, cut into large dice
  • 5 to 10 garlic cloves, halved
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  1. Preheat the oven to 425˚F/220˚C (or 450˚F/230˚C if your oven is clean, and use convection at either temperature if you have it).
  2. Cook the bacon over medium heat on the stovetop until the fat has rendered and the bacon is tender but not crisp, about 15 minutes (this can be done in a skillet or directly in the roasting pan you will use for the vegetables).
  3. Combine the bacon and rendered fat with the parsnips, beets, celery root, potatoes, and carrots in a roasting pan, stirring well to coat the vegetables in fat. Roast for 20 minutes. Add the onion, garlic, and 2 or 3 generous pinches of salt to the pan and stir to distribute the onion and garlic. Continue to cook until the vegetables are browned and tender, another 40 minutes or so (feel free to give them another stir midway through this final cooking).
  4. Remove the pan from the oven and give the vegetables a generous grinding of black pepper. Sprinkle the vinegar over the top, followed by the olive oil. Toss, and then serve immediately.

 

Other links you may like:

© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.

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319 Wonderful responses to “Roasted Root Vegetables
& Book Giveaway”

  • jgk

    As boring as it sounds I love to roast Yukon Golds with Olive oil and hit them with some truffle salt I brought home from Italy.

  • Claudia

    Yams, roasted till soft, split, and topped with fresh chopped jalapeños, butter, S&P

  • Darcy

    It is actually roasted root vegetables, and then I like to make breakfast hash out of them, or pizza with rosemary and ricotta cheese and roasted garlic.

  • Ouida Lampert

    Favorite is “roasted beast” (and that usually means beef). And, predictably, we roast potatoes to go along – though, I have been having fun with rutabaga and celeriac (that then get mashed up together).

  • Cheryl Akers

    Roasted butternut squash. It opened my eyes to how good roasted vegetables could be.

  • Ximena

    If i MUST choose I’d say Fingerling potatoes with garlic slices sprinkled with sea salt and fresh chopped parsley. Reminds me of my moms ‘s cooking.

  • Mandy Picard

    I love to roast unpeeled Yukon gold potatoes and whole peeled garlic cloves, rolled in olive oil and good Kosher salt with lashings of pepper then topped liberally with fresh rosemary sprigs. Commonly known to me and friends who have eaten with me as “Rosemary Potatoes” – who would guess lol. LOVE your articles/books/recipes and just you and your wife in general. Keep it up Michael Ruhlman 🙂

  • Anita Staubach

    Slow Roasted Tomatoes, seasoned with minced garlic, rosemary or thyme, salt and pepper. Served with risotto and salmon or Cooled and then frozen to be used in various dishes throughout the winter

  • Gail

    I love roasting a pork roast (porketta) rubbed with herbs and garlic. The smell is fantastic!

  • Mitch

    Hands down, brined 4-rib pork loin roast with roasted brown butter whole Cauliflower.

  • Chris

    Potatoes. first parboil let cool, smash, add lots of olive oil, garlic thyme lemon than roast till nice and crunchy and velvety in the middle.

  • Donna Adams

    Slow roasted heirloom tomatoes with olive oil, slices garlic, thyme, and oregano, put thru a food mill and used on pizza, pasta, scampi, and many lovely veggies.

  • Jared

    My favorite thing to roast is chicken with some potatoes. Mashed or diced and roasted along side the chicken.

  • Alan Goodrich

    I love roared carrots–just salt and pepper and a little olive oil. So sweet!

  • Gretchen

    I adore roasted veggies – all kinds. Sometimes I just do salt and pepper, sometimes coriander.

    Congrats on your new book.

  • Keri Luchowski

    I love to roast lots of veggies and meats, but my favorites are green beans. So delicious with just olive oil, salt & pepper. Maybe a little garlic if I’m feeling fancy :). A close second is Brussels sprouts – with or without bacon.

  • Jeannie

    I love roasting a whole loin of NY strip with garlic, herbs, and olive oil. Simple and delicious!

  • Jason Price

    I love to roast pork in so many ways. My favorite prep though has to be porchetta. Can anything be better than belly stuffed with loin and a bunch of garlic, salt, pepper and fennel?

  • Brian Elsbernd

    It has to be a roasted Amish chicken with baked sweet potatoes on the side! Yeah baby.

  • Kim

    Butternut squash is my roasting weakness. I never use the same spice twice. It’s so versatile.

  • Hanna Chung

    I love roasting root vegetables like the humble potato and carrot, but I have recently discovered that I adore roasted beets. Golden beets, red beets…it doesn’t matter. They are savory, yet slightly sweet and earthy. I used to hate beets as a child…probably because they came out of a can, but as an adult, I absolutely adore them hot out of the oven or cooled to add deliciousness to a salad.

  • Amanda Oakes

    Love roasting root vegetables with apple cider! Perfect way to warm up on a cold day.

  • Tony Garzia

    Roasting is one of my favorite techniques especially chicken and prime rib with root vegetables and I would love a signed copy if possible

  • Chris

    As much as I love roasted chicken, roast lamb shoulder with garlic and rosemary on Easter is my favorite.

  • Melissa

    Roasted carrots, onions and garlic cloves. I throw them in with every chicken. Some we eat right away and the rest makes it’s way into everything I cook for the next few days.

  • Jonathan

    For some reason cauliflower popped into my mind when I read that question. That might be because I have one at home right now that needs roasting, or that I will throw a cheese sauce of some kind on it. There is something really great about the browned bits on cauliflower, love that stuff. If I think bit harder about it, I’d have to go with beets. I love roasted beats with herbs and sea salt.

  • Jen

    I love roasted parsnips. I don’t know why we don’t hear more about parsnips – they deserve some love! I’ll toss chunks of them with a neutral oil like grapeseed so their yumminess shines through, and a little kosher salt and fresh ground pepper. Pop them in a hot oven until they are roasty toasty and that’s it. That’s all you need. So simple, yet so tasty. I’m craving them now just thinking about it.

  • Jay Ratcliffe

    I roast a chicken using the recipe from 20 or Judy Rodgers at least 2x a month. My favorite side is roasted delicata or baby pumpkin slices tossed in red curry or garam masala. I also like roasted romano beans using your cumin red chili green bean recipe.

  • James

    Favorite has to be chicken so my favorite side dish is roasted Brussels sprouts. Slice them in half and sprinkle Olive oil, salt and a splash of water; spread in one layer under foil. 10 minutes then take off foil and 10 more. Finish with toasted hazelnuts. Slightly browned, perfectly cooked and so yummy!

  • Christine

    I love roasted carrots, celery, potatoes, garlic, onions, olive oil, S&P. Once it’s done, add some fresh parsley!

  • Sharon

    Roast chicken, spatchcocked. Homemade challah and creamed spinach on the side.

  • Elena

    Asparagus in butter, sprinkled with Parmesan for the last couple of minutes…

  • Ariel

    I work in pastries in a restaurant and recently discovered the greatness of roasted fruit. A main dish with roasted chicken and winter vegetables. Then end the meal with dessert of roasted fruit with ice cream

  • Michael Bird

    I enjoy roasting fresh spring asparagus with red onion, garlic, and morels with olive oil, salt, and pepper.

  • Janice

    Much as I love the roasted birds and beasts, I love roasting the crucifers, starting with broccoli. Also cauliflower, sprouts, even wedges of cabbage. Oh hell I’ll pretty much roast anything. There I’ve said it.

  • Cassie

    Roasted brussel sprouts, blitzed with a reduced balsamic and sometimes some fish sauce, still warm and caramelized and almost burnt. Yes. This is my jam.

  • Angela

    Love to roast so many things… But PORK with potatoes is at the top of the list!

  • Javan Small

    My favorite is Roasted Leg of Lamb with Dijon herb jus, and roasted rutabaga!

  • Bill

    My go to roast is a mix of potatoes and sweet potatoes: potatoes coated with olive oil, salt, paprika and rosemary, sweet potatoes with canola (or some other neutral) oil, cinnamon, and brown sugar. The mix of salty and sweet is perfect.

  • Chris Willett

    Vegetables for eating are great, but roasting (more like toasting) up a batch of raw oats or basic barley for making homebrew is a lot of fun! Spread the oats on a baking sheet and stick it in a 400 degree oven. Stir occasionally until the oats smell great and have taken on some color. Add a pound to a 5 gallon batch of beer for a fun flavor, creamy body, and excellent head. And who doesn’t like excellent head?

  • jerry

    I LOVE roast chicken, especially with its crispy golden skin. I usually eat it with roasted Brussel sprouts and parsnip pureed potatoes. Yum!

  • Amanda

    Yukon salmon rolled in pistachios with Meyers lemon, leeks,peaches and red peppers

  • Daniel

    Asparagus. and when I roast chicken. I love roasting it on top of potatoes so that they catch all the drippings.

  • Bruce Harlick

    I’m a sucker for a good beef roast, especially a standing rib roast, with roasted potatoes. If there’s Yorkshire pudding to go along with that, I’m in Heaven.

  • Amy

    Our favorite roasted meal is a chicken roasted in a rack above a big pan of mixed root vegetables. Potatoes, onions (cipollini if I have them), celeriac, parsnips, carrots, leeks — whatever I have on hand or looks good.

    Sometimes the vegetables disappear before the bird.

  • Sondra miscedra

    I can’t think of anything that’s not good roasted…maybe not ice cream. Roasted is my favorite food group. Veg. Meat. Starch. It’s all good.

  • Jason Patel

    My favorite thing to roast is short ribs with sides of glazed carrots w/ pecans and mashed potatoes.. oh so good!

  • Meredith Ross

    Olive oil roasted beets and butternut squash seasoned with salt, pepper and thyme on risotto with sausage. Open a chewy red to go with it. Amazing dinner!

  • Teri

    I love your roasted cauliflower with the brown butter, just made it last night with some Iowa Chops.

  • Dane

    Choucroute garnie

    Does not really need a side other than grilled asparagus, or other green. I like it with a spinach, red onion, feta and pomegranate salad topped with a poppy seed dressing.

  • Steve Irby

    Barbacoa. Without a doubt, barbacoa. I was introduced to this wonderful dish via my hispanic wife’s grandmother who made it with lingua. I was sold. They initially wanted to gross out the blanco boy but I loved it. I make this dish with lingua, cabasa or just a nice roast. Tons of garlic and onions with some rosemary. Big yumms. I want the book! Did I mention how dapper you look today, Ruhlman?

  • Lisa h

    I love to roast all vegetables, but this time of year the winter squashes are my fave. Just discovered a squeeze of toasted pumpkin seed oil after the squash come out of the oven is super yummy.

  • Derek

    My favorite thing to roast is chicken. For sides, I am a committed mashed potatoes man. Lots of butter and heavy whipping cream are the secret to maintaining my wife’s love for me.

  • Jen

    I roast pretty much every vegetable, of course potatoes are a big favorite (especially fingerlings, which seem to come out to be the crispiest in the oven). But I think my most favorite roasted vegetable is broccoli – it’s by far the best way to eat broccoli (sprinkled with some lemon juice and grated parm). I just love how crispy it gets in the oven.

    I have not tried celery root before, but you’ve inspired me to give it a try this season. Thanks!

  • Patrick T

    Who doesn’t love a good roasted chicken or root vegetables. One vegetable that I love to roast is broccoli. I usually keep it simple. Toss it in olive oil with some salt and pepper.

  • Deva

    My favorite way of cooking chicken is roasting thighs in a hot oven with quartered lemons, whole garlic cloves, potato quarters and carrots, winter squash and beets cut smaller than the potatoes. Olive oil, thyme, salt and pepper on top. Does not take more than 45 minutes to an hour to roast. The house smells great and all is well.

  • gwyn

    might seem goofy, but i love to roast grapes. olive oil, s&p, thyme or other herb. i will mix them with the chicken jus, or throw them in salads. they are great on a little bruschetta with goat cheese and a little honey drizzled over. yum.

  • Nancy

    Looking forward to roasting turkey next week! Roast leg of lamb from our locally sourced half lamb is also a favorite. A whole roasted cauliflower, marinated with either Mediterranean or Indian spices before roasting (and either olive oil or yogurt, respectively).

  • Mitch Payton

    If braising counts as roasting, then it’s lamb shanks. If not, then either parsnips OR the African squash from Cimino Farms in south Georgia, used to make soup at Canoe Restaurant in Atlanta.

  • Erik

    Roasted Chicken. It roasts on top of brussell sprouts and potatoes which then get drained and thrown under a broiler to crisp up.

    Bonus points for including leeks.

  • Brandi Victory

    My family loves roasted bell peppers (red, yellow, orange) a little olive oil , garlic salt or seasoning salt to taste goes perfect with just about anything.

  • Susan B

    Roast chicken, starting it out on a bed of herb sprigs and onion wedges. After the onions soften I arrange them on top of the chicken skin so the fat lubricates the chicken and the onions crisp. Served with mashed potatoes and a Tuscan kale salad. OR if the oven’s big enough for another tray, asparagus roasted with olive oil, salt and pepper, and lemon zest.

    Ruhlman’s readers certainly eat well!

  • Sarah B

    Veggies of all kinds but my kids, especially my daughter, loves roasted brussel sprouts. Who would have thought a 10 year old would beg for brussel sprouts?

  • Sherri

    I love roasted vegetables of all kinds, especially carrots with honey, butter, and fresh thyme.

  • Jay Haney

    My favorite food to roast is also one of my favorite side dishes. Chunk broccoli! A little oil, seasoning, about 20-30min on 300… tasty. Toss with butter afterwards if you’re so inclined.

  • Mike

    Brussels sprouts are my favorite. So easy to do, and they get nice charred crispy bits on the outside.

  • Jan

    I like to roast most vegetables – brussels sprouts and cauliflower come to mind. I also like to roast chicken – so easy 🙂

  • Kim S.

    I love to do a pork Shoulder with mirepoix. Takes about 6 hours but is so melt in your mouth. Especially with pan gravy made from the drippings.

  • Pam M

    So tough to choose! Right this minute I have beets on hand for dinner tonight. I’ll roast them, slip the skins off, and slather them with butter, salt, and pepper.

  • Troy B

    My favorite is roasted chicken as well, but for my sides I love a roasted spaghetti squash then toss the insides with spices and a butter.

  • Joe

    Favorite is native New England haddock with roasted grape tomatoes with some basil.

  • Sandra

    I don’t I’ve found a vegetable yet that doesn’t roast nicely, but I’m especially fond of roasted beets.

  • Michael G

    I love most roasted foods – but when it comes to basics, it’s roasted, peppered potatoes that I make most often as a roasted side dish.

  • Steve M.

    Brussels sprouts with a splash of balsamic vinegar, olive oil, kosher salt, and ground black pepper (or chili flakes).

  • P Adams

    My absolute favorite is prime rib roast. I learned to use a coriander rub on it from you. I’m currently roasting a lot of cauliflower and butternut squash and experimenting with using different spice blends like besar and baharat.

  • Sheila

    Roasting is by far my favorite cooking method. But if I had to choose something seasonal I would say roasted apples which then get turned into the most delicious applesauce!