Roasted Root Vegetables with Herbs
Vegetables & Saladslate-period EnglandCurly Cross Tavern FeastCooked & documented
Yield: ~45 portions
Ingredients
| Quantity | Ingredient |
|---|---|
| 10 lbs | Parsnips, peeled and cut into chunks |
| 10 lbs | Carrots, peeled and cut into chunks |
| 6 lbs | Turnips, peeled and cut into chunks |
| 2.5 cups | Olive oil |
| 1/3 cup | Fresh rosemary, chopped |
| 1/3 cup | Fresh thyme |
| 4 tbsp | Salt |
| 3 tbsp | Black pepper |
Method
Toss vegetables with oil, herbs, salt, and pepper. Spread in single layers on sheet pans (you'll need several). Roast at 400°F for 40–50 minutes, tossing halfway through, until golden and caramelized. Can be roasted ahead and reheated.