Roasted Root Vegetables


Roasted Root Vegetables

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March 29, 2017

Roasted Root Vegetables


1 bunch of carrots

1 bunch of beets

1 bunch of parsnips and or 1 celeriac

1/4 c. Bourbon

2 t. Sea Salt

2 T. Olive Oil

Black Pepper

9×13 baking pan


1Preheat oven to 375 degrees. Wash and prepare vegetables by trimming the ends and cutting them lengthwise into finger sized pieces. Keeping the beets separate, place them into large bowls.

2 Drizzle olive oil over the cut pieces, using about 2 Tablespoons. In the bowl with the parsnips and carrots, add the 1/4 cup of bourbon and heavily salt them, using at least 2 teaspoons. Stir them well evenly coating them as best as possible. Bourbon, in this case, is used to aid the caramelization process. If you don’t have any handy, you can substitute 2 teaspoons of sugar, honey, or maple syrup.

3 Place the beets into the baking pan first, distributing them evenly. Allowing the beets to cook a little before stirring them in with the other vegetables will preserve the colors of the parsnips and carrots, resulting in a much prettier dish. Carefully distribute the remaining vegetables on top, and pepper them to taste.

4 After the first 15 minutes, stir the vegetables around, coating them evenly with the juices collecting on the bottom. Do this every 10-15 minutes until the vegetables look withered and are extremely soft on the inside. (About 1 hour) They should remain slightly chewy and salty on the outside.