Roasted-root-vegs

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!

Roast-cover

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.

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

  • Paddy

    Yup, chicken leg thighs are the best. One hour at 400 degrees and that’s all there is to it.

    I always have chicken stock in the freezer so a quick gravy goes along with it and for the stuffing of course.

  • Judy

    I love to roast vegetables more than any other food. My favorites are Brussels Sprouts and Broccoli mixed with other vegetables of every color.

  • Brian

    Slow roasted pork shoulder with sauerkraut. Roasted until he skin gets crispy and the kraut gets brown and sweet.

  • Kristin Smith

    I love to roast root vegetable and broccoli, because my kids will actually eat them when prepared that way!

  • Jon

    Roasting?

    While I’m a huge fan of spatchcocked chicken over a bed of carrots, potatoes, shallots and onions, my all-time favorite is a standing rib roast with a herbed dijon crust.

  • Elaine

    Roasting! I love that roast/soup weather is upon us. My favorite thing is a big ol’ pork roast, low and slow, so the house smells amazing all day, and I sit secure in the knowledge of a stellar dinner and some seriously excellent leftovers.

  • Michael

    Roasted Turkey Roulade, stuffed with sausage and wild rice- served with candied sweet potatoes and brussels sprouts. Also a pan gravy sauce.

  • lolo

    Roasted cruciferous vegetables – cauliflower, Brussels sprouts, broccoli – so easy and gives them a great, nutty, mellow flavor.

  • Jeff D

    Potatoes! And experimenting with different dry herbs to compliment the main dish.

  • Kate McMaster

    This “no Canada” thing is really getting under my skin! and I should get the book sent to my US post box just for saying that! Haha!

  • Dean

    Chicken roasted with Yukon Gold potatoes and the cloves from a head of garlic. I slide a paste made from salt, herb from my garden, lemon zest, white pepper and olive oil under the skin; lightly coat the vegetables with oil, sprinkle on a bit of salt. While the chicken is resting I remove the vegetables and drain off most of the fat. Then I make a roux, toast it a bit, then add a bit of broth, white wine and whisk in a little butter to finish the sauce. Et voila! A great meal. My big cast iron skillet makes the perfect roasting pan.

  • Dave O'Leary

    Roasted root vegetables with chicken thighs. Didn’t realize that was so common until now!

  • Gayle

    Chicken is my favorite thing to roast but my favorite thing to roast along with are both (yes, it’s a tie) very close seconds: Brussels sprouts and garlic. If I can have all three at once, I am a happy human!

    And hooray for the end of the Hachette/Amazon standoff (more for you and the other writers impacted than anyone else)!

  • Erny Hendrawati

    Roasted salmon seasoned with Furikake, asparagus and eggs in one iron cast pan

  • Andrew

    Too many foods I like to roast, but brussels sprouts is definitely at or near the top. Crispy browned exterior, with a soft, creamy center. So wonderful.

  • Rita Connelly

    i love roasting. Chicken is my favorite. And you. Michael, are one of my favorite food writers.
    I write about food as well; reviews locally in Tucson, on gayot.com and my Facebook page The Well-Fed Foodie. Can’t wait to get a copy,

  • Sandra Kay Miller

    Every fall after the first frost, I look forward to digging fresh Sun Chokes, sometimes called Jerusalem Artichokes. I toss them with olive oil and whole garlic cloves dusted with fresh pepper and course salt before roasting until golden brown.

  • David Zander

    A Thanksgiving tradition in our family is not just a roast turkey, but also a leg of venison. I still roast it the way my mother did for years, after boning it out, I season the inside, roll it and tie it. I then cut dozens of little slits in the roast and put slivers of garlic in each one. Seasoned with coarse salt and pepper, oregano and thyme. The pan juices make one of the best gravies you’ll ever have.

  • Adam

    My favorite is a bone-in pork rib roast coated in muster and herbs. I love it with roasted broccoli or brussel sprouts splashed with pan drippings.

  • Eve

    Vegetables. Tossed with olive oil, salt, pepper and whatever spices/ingredients I happen to be in the mood for at the moment.

  • Jason Stitt

    I love making a slow roasted pork belly and then turning on the broiler in the last ten minutes to crisp up the top. Looking forward to the new book.

  • Chris

    Brussel’s Sprouts, especially if they’ve been tossed in duck fat, though carrots are really close.

  • Kate

    I love roasting asparagus in olive oil, s&p, orange zest, and orange juice because my 8 year old daughter LOVES it and it’s the only way she’ll eat asparagus. Plus I think it’s delicious too. 🙂

  • Mike D.

    I make a roast chicken (almost) every Sunday. I place it on a bed of root vegetables. The vegetables vary based on what looks good each week but I try and get a rutabaga each time. Of course the bones are saved to make stock. It’s one of my favorite things to make as there is very little waste and my daughters love it.

  • Brett Stein

    Beets. My wife and her family are very picky eaters. Two Christmases ago I put roasted Beets on the menu for myself but hoped for converts. I came away with two. Served with creme fresh, horseradish, lemon, chive, parsley. Now the dish is in demand every year. Thanks for all the great work, Michael.

  • Carrie McW

    Chicken is my fave to roast! My family’s preferred sides are roasted potatoes but mine is Brussell Sprouts 🙂

  • Rob H

    Hard to beat a roasted chicken. I like to build a pan sauce with white wine/butter and serve with mashed potatoes. OK. Now I know what I’m doing for dinner tonight…

  • kristin

    i love to roast veggies! Cauliflower, brussels sprouts, broccoli, all of them are so delicious!

  • Nicole

    I love roasting an chicken slathered with butter, salt and pepper. I always cube up yukon gold potatoes, carrots, and onions and put them on the sheet pan both scattered around the chicken and under the chicken. Yummm!

  • Gabriel Jenninfs

    I know it’s not the most elegant, but I’m goin’ with my grandma’s roast rutebega. I could never figure out her special touch on that one, mine always came out with a sharp, carroty taste, instead of grandma’s mellow, slightly sweet version. I’ll keep trying, though.

    After seeing the duck fat Brussel’s sprouts mentioned here I think I’ll have to give that a go as well.

  • Melissa

    A whole chicken is one of my favorite things to roast. I love to rub a fresh herb butter under the skin. The best thing is that you can use the carcass to make homemade stock. As far as vegetables go, I drool over cauliflower roasted with olive oil, salt and pepper, fresh lemon juice, and garlic.

  • Katy

    Roasted Jerusalem artichokes tossed with a Rosemary garlic chimichurri or Harissa roasted whole finger carrots…these foods scream fall in my kitchen

  • Andy Brown

    All thyme favorite is a Roasted Prime Rib with a thyme jus. Looks like a great book for a future CIA student( wink wink)!!

  • Brandon

    Roast butterflied chicken,
    Roasted brussel sprouts w/ honey mustard vinaigrette,
    Mashed root vegetables with gravy

  • Chris r

    For roasted chicken, my mom would roast that with potatoes in large wedges and onions in the same pan. She would add some water to mix With the juices. Healthy. Nah. But I gotta say this is still one fav dishes from childhood. Chicken could have been more roasted on the outside but those potatoes were to die for. Congrats on book and new ruling. Woo hoo

  • kcc

    your roast chicken is such a great fun recipe!!! my favorite side with it is a wine-cranberry sauce.

  • LisaB

    My new favorite for roasting is delicata squash. Some olive oil brushed on the slices along with a sprinkling of salt and pepper is all it needs. Delicious!

  • Amanda

    Roast chicken is the obvious favorite. We do one every two weeks and use the carcass for stock. Sides vary depending on the season, but I’m loving roasted Brussels sprouts lately!

  • Christine

    I’m just learning how to roast. I have made some pretty good roasted vegetables (sweet potatoes, onions, broccoli, cauliflower).

  • Larry Sampson

    It’s hard to beat the deliciousness of a simple Roast Chicken – we use a couple of Lemons and some Rosemary in the cavity. Also I made your Roasted Caulifower with Brown Butter (Twenty) for the first time last night – wonderful ! My wife loved it.

  • Beth

    Roast pork loin, usually on a bed of root vegetables with citrus of some soft.

  • Matthew

    A roasted whole fish is a thing of beauty…especially when stuffed with herbs and lemon. Two or three roasted sea bass on a platter in the middle of a table set for friends is wholesome and life-affirming.

  • Candi Avlakeotes

    Besides root vegetables, my favorite is roasted cauliflower with garlic,olive oil, and lemon juice. When it comes out of the very hot (500 degrees), I douse it with grated parmesan! Fabulous!

  • Beth G

    I love to roast a bone-in pork loin with Brussels Sprouts and sweet potatoes, or butternut squash.

  • Diane

    Brussels sprouts for sure – going to try Artichokes tonight -is that in the book?

  • Lorri

    I love to roast vegetables that are in season. My favorite winter medley is brussel sprouts, butternut squash, onion and garlic. Then I turn this into soup!

  • Lora N Louisville

    Bones! Lots of bones for stock! Thanks to your technique. The potato is a close second!

    Thanks!

  • Rose Wippich

    Pork. I love to add spices to it and put a little orange juice and dark beer in the roasting pan along with carrots, potatoes and apples and onions. It comes out so juicy! I am sure this book is as great as your last which is my favorite cookbook of all time. Seriously!

  • Sandy

    Roast chicken, definitely (with lots of salt/pepper and lemons and/or onions stuffed in the cavity). Served with baked potatoes and steamed broccoli.

  • Judy in SATX

    Nothing beats a crispy skinned roast chicken! I love a potato gratin as a side dish with a roast chicken.

  • Jennifer B.

    My favorite thing to roast is cabbage, with bacon pieces. Brussels sprouts, carrots, and asparagus are close contenders… You know what, I just really enjoy roasting, it might be my favorite method.

  • Erika K

    My favorite thing to roast is potatoes, followed by a slow roasted pork shoulder for both ssam from the Momofuku book.

  • Scott Anderson

    Roast chicken with sea salt, fresh ground pepper, onion powder, and garlic powder. Potatoes, carrots, celeryroot, parsnips, and turnips coated with olive oil sea salt and pepper.

  • Justin

    Slow roasted chicken thighs with a side of roasted brussels sprouts (with chili flakes, maple syrup and garlic).

  • Alison

    We love all roasted veggies. I especially like to mix them with wilted greens.

  • Brian Vo

    My favorite thing to roast and accompany with my roasted chicken is red potatoes, tossed with oil, sea salt, oregano and garlic.

  • Susana Slais

    My favorite thing to roast has to be chicken with potatoes!!! I prepare this whole chicken with an herb paste under the skin, set it on the rack and put sliced potatoes under it, in the roast pan, so they get flavored with the drippings from the chicken! 🙂

  • Kim Felder

    I cannot live without roast acorn squash. It’s definitely a good day when you open up your CSA box and Johnson’s Backyard Garden gave you an acorn squash!

  • Timothy Schroeder

    I love roast chicken along with roasted brussels sprouts.
    I plan to try your roast turkey recipe on Thanksgiving, and I can’t wait.

  • Ryan K

    I’m with you. I love whole roasted chicken. My favorite side is the turnips I roast underneath the chicken.

  • Michael Rado

    A properly roasted chicken is the mark of a good chef. Period. I serve with seasonal root veg but my favorites are carrots, parsnips, turnips, bacon lardon, and fingerling spuds.

  • Timothy Mess

    I love roasted poultry hearts! I finish them with a thyme mustard vinegarette. I save them from the various chickens, turkeys, and ducks I cook through the year. I save them in the freezer. There isn’t a lot do it’s always my special treat for a few months worth of cooking.

    • Victoria

      My favorite side dish with roast chicken is blanched green beans tossed with hot chicken fat from the roast and sprinkled with Maldon Salt.

    • Victoria

      Sorry – my reply to this post itself posted here instead.

      What I meant for you was to ask how you do this? It sounds interesting. I always save the livers but have not saved the hearts. Would love to know how to prepare them.

  • Caroline Nystrom

    I love roasted chicken over potatoes and carrots. I also love roasted sweet potatoes.

  • Michael

    Roasted carrots and potatoes, heavily sprinkled with salt, finely chopped rosemary and bay leaf, with a nice little roast chicken as a side dish.

  • Nicole

    I like to roast fennel and celeriac together with some fresh squeezed orange or tangerine on it. Then, if I have some around, I mix some black olives in for the last 10 minutes.

  • Nita

    My favorite things to roast are pork loins & asparagus. Thanks for the opportunity to win your book!

  • Scott Raymond

    I’ve never had issue with roasting meat, although I did pick up some techniques in culinary school that improved my skill a great deal. Recently I’ve gotten much better at roasted root vegetables. Nothing worse than roasted potatoes that are crispy brown outside and undercooked inside.

  • Danielle Marie Lambert

    I love to roast pork with whatever seasonal vegetables are available. currently squash, fennel, parsnips, shallot. yum!

  • Rose I.

    Roast chicken is my favorite! I like to serve creamed spinach on the side. Yum.

  • Victoria

    Sorry – this posted above to the wrong place.

    My favorite side dish with roast chicken is blanched green beans tossed with hot chicken fat from the roast and sprinkled with Maldon Salt.

  • Annette

    I enjoy roasting veggies and am always looking to add new ones to the pan. I also really like the taste, the next day, cold from the fridge. One of my favorite root veggies to roast is parsnip. I only discovered it a couple of years ago and it was instant love.

  • James

    Roasted Pork belly with apple celery slaw, bourbon braised cabbage and grits. BOOM!

  • Kellie

    Love Roasted Brussel Sprouts with Carrots and Shallots. Finish it with a bit of really good balsamic vinegar!

  • Ryan

    My favorite is a whole roast chicken over root vegetables. Usually carrot, potatoes, leek, onion, garlic and leek! It’s simple, beautiful presentation and extremely tasty. I think there is nothing better. In fact I made it last night with chardonnay sauce!