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roasted carrot, parsnip and turnip pieces with browned edges and tiny cooked thyme flecks loosely piled in an ordinary serving dish
Melissa Hart

Roasted Root Vegetables

Carrots, parsnips and turnips don't start with the same sweetness, which is why I like them roasted together rather than hidden under a heavy glaze. Cut the dense pieces small enough to finish together, spread them across two pans and let the mustard-seasoned oil cling to their rough edges. They should come out tender inside with real browning on the corners.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb carrots peeled and cut into 3/4-inch pieces
  • 1 lb parsnips peeled and cut into 3/4-inch pieces, woody cores removed
  • 1 lb turnips peeled and cut into 3/4-inch cubes
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Method
 

  1. Heat the oven to 425°F and set out two rimmed baking sheets. Pat the prepared vegetables dry so the oil can coat them.
  2. Whisk olive oil, mustard, salt, pepper and thyme in a large bowl. Add carrots, parsnips and turnips and toss thoroughly.
  3. Divide between the sheets in loose single layers. Roast for 20 minutes without crowding the pieces into piles.
  4. Turn the vegetables, swap the sheets between oven racks and roast for 15 to 20 minutes more until browned and easily pierced.
  5. Transfer to a warm serving dish and serve promptly; avoid covering tightly, which softens the browned edges with steam.