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Dinner Party Series – Part 2: Roasted Root Vegetables

A Family Feast
  • 75 minutes
  • Serves 6 to 8

INGREDIENTS

3/4 lb

All-purpose or new red potatoes

1/2 lb

Carrots, purple

1/4 lb

Carrots peel left on

1 lb

Celery root

1/4 cup

Currants

6

Garlic cloves, whole

1/2 lb

Golden beets

4 tbsp

Italian flat leaf parsley, fresh

1 lb

Onion

1/2 lb

Parsnips

2 tbsp

Rosemary

1/2 lb

Sweet potato

2 tbsp

Thyme, fresh

1 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

1/2 cup

Olive oil, extra virgin