English
Recipe by Jamie Purviance
Roasted Root Vegetables with Garlic and Rosemary
People
Serves 6 to 8
Prep Time
25 mins
Grilling Time
10 mins
People
Serves 6 to 8
Prep Time
25 mins
Grilling Time
10 mins
the Ingredients
- 1½ pound celery root (bulbs only), peeled with a knife
- ½ pound medium carrots, peeled
- ½ pound medium parsnips, peeled
- 1 medium sweet potato, about ¾ pound, peeled
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh rosemary leaves
- 2 teaspoons minced garlic
- 1½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Special Equipment
- perforated grill pan
Instructions
- 01 Cut the celery root, carrots, parsnips, and sweet potato into 1-inch pieces. (If the parsnips are very thick, cut them lengthwise in half and remove the hard core before cutting into pieces). Bring a large pot of water to a boil. Add the celery root, carrots, and parsnips. After 2 minutes, add the sweet potato and cook until the vegetables are partially cooked, 6 to 8 minutes more. Drain well.
- 02 Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan for about 10 minutes.
- 03 In a large bowl whisk the oil, rosemary, garlic, salt, and pepper. Add the vegetables to the bowl and turn to coat.
- 04 Spread the vegetables in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until lightly charred and quite tender, about 10 minutes, turning occasionally. Serve warm.
