Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 1 celery root (14 ounces), peeled; 4 carrots, peeled and cut into 2 1/2-inch lengths, halved or quartered lengthwise if necessary to create 1/2 to 1 inch in diameter; 12 ounces parsnips, peeled and sliced 1 inch thick on bias; 5 ounces small shallots, peeled; Kosher salt and pepper; 12 ounces turnips, peeled, halved horizontally, and each half quartered; 3 tablespoons vegetable oil; 2 tablespoons chopped fresh parsley

Roasted Root Vegetables was pinched from <a href="https://www.americastestkitchen.com/recipes/7207-roasted-root-vegetables" target="_blank">www.americastestkitchen.com.</a>

"When properly roasted, root vegetables develop wonderfully complex and intense flavors. We started with sweet carrots and parsnips, whose flavors are concentrated and caramelized in the heat of the oven. By properly preparing each vegetable, we can simply roast them all together in one batch.… read more..."

INGREDIENTS

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1 celery root (14 ounces), peeled

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4 carrots, peeled and cut into 2 1/2-inch lengths, halved or quartered lengthwise if necessary to create 1/2 to 1 inch in diameter

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12 ounces parsnips, peeled and sliced 1 inch thick on bias

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5 ounces small shallots, peeled

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Kosher salt and pepper

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12 ounces turnips, peeled, halved horizontally, and each half quartered

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3 tablespoons vegetable oil

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2 tablespoons chopped fresh parsley

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