Prep15 minutes
Roast35 minutes
Serves6 as a side
Ingredients
- 1 pound carrots, cut into thick diagonal pieces
- 1 pound parsnips, cut the same size
- 1 large sweet potato, cut into 1 inch chunks
- 1 red onion, cut into wedges through the root
- 1 whole head of garlic, cloves separated and peeled
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon Everyday House Blend
- 3 sprigs rosemary, plus a little chopped to finish
- Black pepper
Method
- Heat the oven to 425 degrees with a rack in the upper third and one in the lower third.
- Cut everything roughly the same size so it finishes together. Carrots and parsnips can be a little thicker than the sweet potato since they hold more water.
- Toss it all with the oil, salt, house blend, and several turns of pepper in your largest bowl. Use your hands and make sure every piece is coated.
- Spread across two sheet pans in a single layer. Crowding is the difference between roasted and steamed. If it looks tight, use a third pan.
- Tuck the rosemary sprigs in and roast 20 minutes. Swap the pans between racks, stir, and roast another 12 to 18 minutes until the edges are deeply browned and a carrot gives easily to a knife.
- Salt again while hot, scatter with chopped rosemary, and serve. Or cool completely and refrigerate.
Notes from my kitchen
Do not stir too early. The first 20 minutes is where the browning happens. Every time you open the oven you lose it.
Salt before, not after. Salting in the bowl draws a little moisture to the surface, which then cooks off and helps the edges caramelize. Salting only at the table gives you a different, flatter result.
Season the leftovers again. Anything that comes out of the refrigerator tastes underseasoned. A pinch of salt and a fresh drizzle of oil when you reheat brings it all the way back.
Five ways we eat these through the week. Cold out of the container. Warmed in a skillet under a fried egg. Chopped into rice. Blitzed with stock into a fast soup. Piled next to the salmon on a night with no time.