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David Joachim's Roasted Root Vegetable Recipe

David Joachim I love cooking root vegetables around the holidays. They're at the peak of ripeness, come in a variety of colors and flavors, and make the perfect side dish. Some root vegetables, like potatoes, store energy as starch. Others, like carrots and turnips, store their energy as sugar. Either way, as root vegetables roast, their starch breaks down into sugar, and the sugar combines with proteins and browns. At the same time, aromatic components in the vegetables get concentrated, resulting in rich, sweet flavors that can’t be attained by boiling or steaming the same vegetables. This simple recipe captures the deep flavor of roasted root vegetables for the holiday table or any next meal.

Roasted Root 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 F. 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

Excerpted from The Science of Good Food (Robert Rose, 2008) by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D.

--David Joachim

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