Photo by Donna Turner Ruhlman


Two reasons to celebrate today: the publication of the first in my series of technique books, How to Roast, and the end of the Hachette-Amazon book pricing war. Presumably Amazon will no longer hide my books, or those by other authors at Little, Brown or any of the six houses Hachette runs. (They’ve just placed an order, my publisher tells me, so they should have them next week; till then, if you want to purchase do so through indies or B&N links below.)

And the way to celebrate is to give away signed copies of the book! I will be giving away FIVE copies to randomly chosen commenters. You must in the comments tell me either your favorite food to roast or, if it is chicken (my fave), what your favorite side dish is to accompany it. (I can only do continental US, sorry Canada et al!). There is a roast turkey recipe and process shots in here as well.

Purchase How to Roast via these links:

And if, if you don’t win (comments will close at midnight tomorrow, and we’ll pick winners Wednesday, at 9 a.m. Eastern), but you’d like a signed copy, just email me via the “Contact” button in the banner above.

The above photo and below recipe for roasted root vegetables is one of our fall/winter favorites. Don’t forget the beets! They make the dish sparkle.

Happy cooking, all!


Roasted Root Vegetables

  • ¼ pound/110 grams bacon lardons or thick-cut bacon, cut into ¼-inch/6-millimeter strips
  • 2 parsnips, peeled and cut into bite-size pieces
  • 3 small red beets, peeled and cut into bite-size pieces
  • 1 celery root, peeled and cut into bite-size pieces
  • 2 Yukon Gold potatoes, peeled and cut into bite-size pieces
  • 2 carrots, peeled and cut into bite-size pieces
  • 1 Spanish onion, cut into large dice
  • 5 to 10 garlic cloves, halved
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  1. Preheat the oven to 425˚F/220˚C (or 450˚F/230˚C if your oven is clean, and use convection at either temperature if you have it).
  2. Cook the bacon over medium heat on the stovetop until the fat has rendered and the bacon is tender but not crisp, about 15 minutes (this can be done in a skillet or directly in the roasting pan you will use for the vegetables).
  3. Combine the bacon and rendered fat with the parsnips, beets, celery root, potatoes, and carrots in a roasting pan, stirring well to coat the vegetables in fat. Roast for 20 minutes. Add the onion, garlic, and 2 or 3 generous pinches of salt to the pan and stir to distribute the onion and garlic. Continue to cook until the vegetables are browned and tender, another 40 minutes or so (feel free to give them another stir midway through this final cooking).
  4. Remove the pan from the oven and give the vegetables a generous grinding of black pepper. Sprinkle the vinegar over the top, followed by the olive oil. Toss, and then serve immediately.


Other links you may like:

© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.


319 Wonderful responses to “Roasted Root Vegetables
& Book Giveaway”

  • Nina

    One of my favorite things to roast are sweet potatoes as fries. It’s really my favorite way to eat them. I don’t like them baked/mashed nearly as much as how they get when you make fries out of them and roast them.

  • BDW

    Rutabagas! I grew up eating boiled and mashed rutabagas, and always thought I didn’t like them. Then I tried roasting them. They turn out sweet and complex and delicious, and a great combo with chicken or anything else you happen to be roasting.

  • Greg Layton

    I love roast chicken as well. My side dish is brown rice with carrots and almonds.

  • Glen Park

    I roasted a Belle Rouge chicken a week ago Saturday that I got at Union Square market from Violet Hill Farms. The chicken was HUGE and, of course, delicious. I love everything I get from Violet Hill Farms – they are a great source of chicken, lamb, and pork products. Next time you are in NYC you should hook up with them.

  • Durk

    No. 1 fave is quartered red potatoes tossed with oil, coarse salt, rosemary, red pepper and garlic — roasted until crispy and sitting next to a thick cut pork chop or as a main dish with some soft eggs on top.

  • Tamara

    Chicken with potatoes, carrots, and onions underneath to catch the delicious drippings while everything gets crispy in the oven

  • Tom

    Favorite roasted veg? Rutabaga. But it usually ends up as soup. General roasting, Pork Shoulder.

  • Cindy M.

    I love to roast chicken, and along with it, especially this time of year, acorn squash. Delicious!

  • BethAnne

    I LOVE roast chicken. I usually stuff the cavity with a little butter and a slice of lemon, rub the skin with a bit more butter (I have also used bacon fat, yum!) and then dust it with paprika, chili powder and a bit of brown sugar. Then I set it on a bed of chunked vegetables–potatoes, carrots, onions (some sliced red peppers and baby zucchini slices get added later–that have been drizzled with melted butter or bacon fat, or even good olive oil–and tossed to coat. As the chicken roasts, its juices drip down into the vegetables. I always add a green veggie too–usually fresh brussels sprouts that have been halved, lightly steamed, and dressed with butter, salt and pepper, and a squeeze of fresh lemon.

  • Ben H.

    Absolutely love to roast beef (bottom round, most often). Easy, economical and delicious. I sear the veggies first, then the meat on all sides in my Dutch oven, deglaze with some Cabernet, add all ingredients back in and let it cook at 225 until it falls apart. The drippings become the backbone for gravy, of course, that covers some mashed potatoes, rather than putting the potatoes right in the Dutch oven. A cold weather favorite!

  • John Tway

    I love a roast chicken and my favorite accompanying side dish is good old fashioned mashed potatoes and gravy. One of the truly great “comfort” meals.

  • Adele K

    I love to roast just about any vegetable. It has become a favorite way to make vegetables.
    But to roast a chicken with the vegetables surrounding the chicken is one of my favorites, the way my Mother always did for Sunday dinner after church.

  • David Varmette

    Cauliflower. Hard to compete with the intense tranformation roasting has on this vegetable.

  • Jane

    I roast a chicken every week for a meal and to use for shredded chicken and bone broth…but right now iIm loving roasted vegetables. My family has found they prefer roasted cauliflower and broccoli to the boiled versions, and my favorite … roasted butternut squash with sea salt and sage.

  • Sean L.

    I love to roast chicken, using your awesome simple recipe of course. With that we usually whip up some smashed reds or I will run outside and grill some asparagus.

  • Jenna T.

    Favorite thing to roast is Chicken- with the fancy pan sauce to finish everything off.

  • Julie

    I love roasted cauliflower. Makes something “meh” into something delicious! Just salt, pepper and oil. yum.

  • John

    Brined, then roast chicken is also one of my favorite dishes during the winter. I take the pan juices, add garlic, lemon juice, mustard, and parsley as a natural gravy. I love to make this with blanched peas and roasted carrots.

  • Wade

    Roast chicken is my favorite, and to accompany them, herbed fingerling potatoes roasted in the chicken fat.

  • Michele G

    Roasted acorn squash is one of my favorites – it’s so versatile. I’ve stuffed with quinoa and other roasted veggies for a more savory dish, or dressed with butter & cinnamon, topped with crunchy oats and a drizzle of maple syrup for a dessert. The book sounds like a great way for me to expand upon my usual repertoire of roasted fare.

  • Greg Van Pelt

    I’ve been spatchcocking duck over root vegetables. As the duck roasts, the fat drips beautifully over the vegetables, giving them a wonderful flavor and crispness.

  • Tabitha

    chicken with roasted onions and a side of stuffing made with homemade bread and cornbread, broth and drippings from the bird, herbs, onions and mushrooms.

  • Marc Barringer

    We’ll do an all-oven meal frequently in the winter…two chickens (three teenagers, and a dad who uses leftovers), roasted squash, roasted brussels sprouts or cauliflower and sweet potatoes. Throw in a batch of rolls or biscuits, and the sunday supper gets 2-3 meals

  • Nicola Brennan

    Cauliflower. Simply tossed with salt and oil. I usually add a sliced onion too. To die for.

  • Angela V.

    I had no idea how much I loved root vegetables until I started roasting (very similar to your recipe here), so I’d have to say root vegetables! The red wine (or balsamic) vinegar turns chunks of onion into candy, beets have this gorgeous earthiness to them, and even radishes (which I typically don’t like) become delicious little jewels of flavor.

  • Dan

    I wouldn’t be able to pick between roasted asparagus and roasted cauliflower.

    Congrats on the new book! Thanks for the opportunity to win.

  • Mark Rubin

    My favorite roasted food is a bone-in pork shoulder, prepared in the style of Momofuku. Salted and sugared overnight; roasted for about 6 hours on a slow heat. I do it Momofuku style with Asian accompaniments, but have also used it in an Italian meal with roasted rosemary potatoes and sauteed greens, and with corn tortillas and salsa.

  • Matt Hardman

    Roasted chicken, for sure, with gratin potatoes. Simple, nourishing meal that feels like a hug from grandma.

  • Annie

    I just love to roast, in general, but like you, a good roast chicken is probably my favorite. For sides, I love some crispy roasted potatoes (I read a Food Lab article from Serious Eats last year about par-boiling, tossing them in duck fat and smashing the outer bits of the tater, then roasting in the oven) and vibrant green beans or asparagus tossed (still warm) with a little olive oil, dijon mustard, and a hint of acid (lemon juice or my favorite white wine vinegar, depending on my mood).

  • Ann

    Love to roast asparagus with fresh lemon slices and a drizzle of balsamic vinegar and olive oil.

  • Erik Smoren

    I love to roast beef. A nice medium rare with a herb crust.
    Score the fat side in a cross hatch and rub salt, pepper, minced garlic, and any fresh herbs you have, chopped fine. I mix all of those with oil to make a paste and rub the meat on all sides.
    I blast it in a 500 degree oven for 15 minutes and then turn it down to 275-300 to finish roasting.

  • Scott Roby

    I love to roast beets. And tomatoes. And tomatillos. Oh, can’t forget pork shoulder.
    To be honest, I can’t pick one thing.

  • Clio

    Leg of lamb with potatoes and root vegetables. I roast it my mother’s way: I poke little cuts and I insert garlic cloves with salt an pepper. Then I salt it, lemon it and rub oregano. I put the leg of lamp on top of a melange of onions, carrots, turnips and whatever root aromatics I can find. I surround it with potatoes tossed in the olive oil, lemon and oregano. I do the same with bone in pork roast but replace the oregano with rosemary and add some pork belly. Lots of shallots.

  • Jon in Albany

    Potatoes. Diced, tossed with olive oil, seasoned and roasted until crisp and delicious.

  • Brad Darling

    I have become a huge fan of roasted cauliflower with chickpeas. It has become a weekly dish for us, which being raised on a Texas beef/hog ranch my family laughs at the thought of me eating a weekly vegetarian only meal.

  • Jen

    I love to roast broccoli and cauliflower. It tends to mellow out and sweeten them. I then like to toss them with parm cheese.

  • Ivan Bialostosky

    One of my favorites is sage roasted potatoes. Put a thin layer of oil in a cast iron skillet. Sprinkle with coarse salt and cover with sage leaves. Cover the pan with halved baby potatoes. Roast at 450 for 40ish minutes.

  • Stephanie P.

    Roasting is my favorite cooking method, since it’s that time of year, I’ll say roasted turkey is my favorite, but root vegetables are a close second, chicken thighs, cauliflower, etc. etc.

  • Ann

    I see a few people have already said brussel sprouts, but I have to say it too!

  • Chris Dawson

    Easy, prime rib. My pediatrician asked every child their favorite food each year. He told I was the only one who ever said the same thing 14 years in a row. Still hasn’t changed.

  • R. Warren

    My favorite is definitely roasted chicken, which I learned how to do from you. Best par, other than the taste, is that I can then use the roasted carcass to make stock. Two meals in one.

    As sides, we usually roast either green beans or Brussels sprouts in a pan below the chicken.

    Great meal.

  • Darcie

    Tomatillos, onions, poblanos & jalapenos to make a roasted salsa verde, which can then be paired with anything from potatoes to beans to nearly any meat. This is closely followed by potatoes roasted in rendered beef fat or schmaltz. There is something undefinably satisfying about biting into a roasted vegetable. It starts with the wonderful aroma and proceeds to the pleasant contrast between the delightfully crisp crust with the tender and flavorful interior. Now I’m hungry.

  • R. Warren

    I also roast coffee beans for (part of my) living. If ever you need any from right over the border in PA, shoot me an email! It is delightfully different than oven roasting.


  • Diana

    Nothing beats a great roast chicken – my winter side is mashed potatoes/cauliflower gratin. Boil equal parts potato to cauliflower together and mash however you like. I like to include sour cream and grated Italian cheese mix. When I’m going all out, I include some frozen corn and fresh cilantro (could sub in parsley). Top with buttered Panko or breadcrumbs, you can also include some fresh parsley or cilantro, and bake in a buttered baking dish until bubbly.

  • Barbara

    I love to roast shallots–the big ones that grow here in Iowa’s beautiful soil.

  • Joseph M. Gardewin

    Was in Heinen’s Saturday and grabbed some great wine and a couple Plainville turkey thighs. Roasted the thighs simply: juice of one and a half lemons, zest, olive oil, salt and pepper, and tarragon. My oven is fast so did it at 375 for 53 minutes … Bout 15 minutes in my Cleveland APL kitty started going crazy because of the wonderful smells floating through the kitchen. She got a taste of it and put it on the floor and waited impatiently for it to cool. My turkey thighs were … err, made the cat meow. Nice side is acorn squash, I cut em in half, clean seeds then put coconut milk (reduced with little honey, curry powder and a few dried new mex chile peppers) in the cavity and then roast them. Sweet heat.

  • Alex

    My favorite food (or better yet ingredient) to roast is chile peppers (of various kinds). It is the foundation of many Mexican dishes and it is a lot of fun to work with the different varieties like poblano, chile del arbol, guajillo, etc… I like to accompany these types of dishes with a poblano and cheese rice side. Delicious!

  • Christian Coronado

    I love roasting squash, specifically hours. Acorn, butternut, Spaghetti, but given the season pumpkin. Salt,pepper, butter, and a dash of cumin. Or a sweater version salt, sugar, nutmeg and butter. Simple but amazing! Side note* I’m just starting my charcuterie experiments with your book and it’s amazing. Thank you!

  • Katie Albert

    Oddly enough, now that I have discovered Roasted Brussel Sprouts, this mini cabbage is my favorite roasted vegie!
    I always hated them as a kid….who woulda thunk it?!

  • Terri Foster

    Vegetables, especially Brussels sprouts tossed in a little olive oil and fresh garlic.

  • Chris Colin

    My favorite is to roast porchetta over a sweet potato and Brussels sprouts mix with onions, garlic, fresh thyme, salt, fresh cracked pepper, and olive oil.

  • Benjamin Atkinson

    Roasted root vegetables, all winter long!

    We like parsnips and turnips with our carrots and potatoes. But, we’ll be adding some beets, now. Thanks for the recipe!

  • DebbyeS

    I love to roast asparagus with just olive oil, salt and pepper. I’m addicted to this stuff!

  • Auntie Allyn

    Hmmm, so many, but I think I’d pick roasted butternut squash and red onions.

  • John

    A favorite is roasted broccoli! It’s perfect when tossed with garlic, red chilies, and olive oil, and then roasted in a hot oven til the florets are brown and crispy. Sprinkle some good red wine vinegar over top when it’s done!

  • sillygirl

    I now roast most of my vegetables – don’t know why my mother didn’t know this way of cooking – I would have been wild about vegetables at an earlier age! And beets are the best roasted – I’m trying to get my niece to open her mind to cooking them that way.

  • Ted S.

    My favorite protein to roast is pork, but man do I love a good roasted root vegetables dish in the fall.

  • Peggy

    Put a poached egg or two on top of a mound of roasted root vegetables, and you have a delicious fall/winter breakfast. (Or lunch. Or dinner.)

  • Margaret

    Has to be Brussels sprouts! I love roasting carrots and other roots too, but sprouts are the one I go back to and really only ever roast over doing anything else with. Fingers crossed, and looking forward to the book even if we don’t win a copy here! Thanks for running the contest!

  • Camusman

    Roast chicken. Side would be fresh baguette: tear off chunks and dip into the pan juices!

  • Terri Wallace

    I love roasted Brussels sprouts in an hard cider reduction with a bit of balsamic vinegar and a sprinkle of kosher salt and rosemary.

  • Tonya

    I love a mix of roasted sweet potatoes, carrots, yellow onion and brussels sprouts with garlic and olive oil or a salsa/enchilada sauce made by roasted tomatillos, onion, garlic and chili pepper until charred then blending. Depending on what I am doing with the sauce maybe adding in some crema/yogurt to add smooth tang.

  • Jeannie

    Sweet potatoes with garlic, olive oil, salt, butter sometimes I add maple syrup towards the end, sometimes apple cider, sometimes orange juice depends what I have on hand

  • Jocelyn McAuley

    These days my favorite is roasted kobacha squash. Tossed in a dressing oif sweet white miso, vinegar, and a little sugar = heaven!

  • Tori

    I love roasting a chicken on a bed of small potatoes, carrots, parsnips, and whole garlic cloves. Heaven!

  • Benedikt

    Nothing tastes like home more than a pork roast on a root vegetable bed (potatoes, celery root, carrots, fennel) with beer sauce, roasted in a brick oven. Additional side dish: potato dumplings, if possible 🙂

  • Aaron Eilers

    I love roasted butternut squash with browned butter and sage. This usually ends up being a side dish to a roasted chicken. It’s an easy go to meal that provides a lot of ways to have leftovers.

  • April

    My number one favorite thing to roast is broccoli. Those dark edged are sublime! After that, it’s chicken split spatchcock style with lemons and an inappropriate amount of garlic.

  • Eric F

    My favorite food to roast is pork shoulder, chopped into small pieces to maximize surface area for ultimate crispiness.

  • jacob

    Brussels sprouts. I slice them and roast the hell out of them. The only way I, The Wife, and The Boy will eat them. I still can’t believe that Brussels sprouts are delicious but it’s true!

  • Tom

    Asparagus tossed with a little olive oil, salt and pepper, roasted till the tips are crispy and finished with a little lemon juice/zest.

  • Michele McBee

    One of my favorite things to roast is New Potatoes, tossed with olive oil, fresh thyme, garlic powder, and S&P. I call them Hunter, Potatoes which is my sons name. I’ve never met a potato I didn’t like, but this is and easy way to get a crispy exterior without frying and these are a great side dish to roasted chicken.

  • Allen

    Chicken in my cast iron over sliced yellow fin potatoes that get crispy under the chicken and juices, they turn out to be the best part. Toss a few green beans in a little of the drippings and squeeze a lemon over them with a little salt. Then comes a nice stock and perhaps a pate if I get the liver. And shmaltz and griebens. Such a deal, so much good food from a lovely little bird

  • Frank Reiter

    I absolutely love to roast vegetables, whether root vegetables, or just any vegetables. One of my favorite combinations is kohlrabi, broccoli, cauliflower, and Brussels sprouts. The broccoli gets a little darker and crispy, but adds just a little something extra to the layers of flavor.

    Thanks for the contest, Michael!

  • Hector

    I love roasting garlic and beets. The garlic gives a beautiful aroma and the beets can be used in so many things!
    Thank you for the giveaway!

  • Deanna

    Lately I’ve been a little enamored with slow roasting salmon, but my all time favorite will always be roast pork with cracklings.

  • Jeff Dubois

    I love roasting whole carrots slicked with a little olive oil and sprinkled with some salt and white pepper. Once done I toss them with a little honey and grated pecorino cheese. Yum.

  • Jim O.

    Argh! This drives me bananas!

    I comment quite often, and thought “Cool! I got a decent shot at getting a copy” — because, you know, I’d be one of, say, twenty comments.

    Only now, I’m at the tail-end of the first hundred comments. Sheesh.

    And I like making mango-banana-ginger chutney as an accompanyment, because it makes me think of my favorite Jerk chicken, without the heat that other family members don’t care for.

    I mean, I roast other things, too. But chicken is easy and I don’t even have to think about it. I mean, I’ll get good comments from the family about how good it is, and I don’t even remember making it — I do it on autopilot, you know?

    Or maybe I’m going senile. — Ha!

    Wait — Actually, that would explain a lot. Never mind.

  • Rebecca

    I roast broccoli and/or brussel sprouts multiple times a week. I can’t get enough! (And would love to have a signed copy of your book!)