Food & Wine

Roasted Root Vegetables

The cover of the Tri-City Herald's Food & Wine section on Jan. 7 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Roasted Root Vegetables

As root vegetables roast their starch breaks down into sugar, and the sugar caramelizes. At the same time, aromatic components in the vegetables become concentrated resulting in richer sweeter flavors than can't be attained by boiling or steaming the same vegetables. Serve as a side dish or in any recipe calling for roasted vegetables.


1 large onion, halved and cut into 1/2-inch thick wedges

1 large sweet potato, peeled, halved, and cut into wedges

2 carrots, peeled and cut into 1-inch chunks

1 medium celery root, peeled and cut into 1-inch chunks

1 turnip, peeled and cut into bite-size chunks

2 tablespoons olive oil

salt and ground black pepper to taste

1 teaspoon chopped garlic


Preheat the oven to 425 degrees. On a rimmed baking sheet, toss together onions, sweet potato, carrots, celery root, and turnip. Add oil and toss to coat.

Season liberally with salt and pepper. Spread out in a single layer. Roast in preheated oven for 30 minutes. Add garlic, and continue roasting, until the edges of most of the vegetables have browned and they are uniformly tender but not mushy, for 5 minutes more.

Serve immediately or cool and refrigerate in a tightly closed container for up to 1 week. Makes 6 servings.

From: The Science of Good Food by David Joachim and Andrew Schloss

(Robert Rose, October 2008, $37.95/trade paperback)