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 / 680 grams celery root (bulbs only), trimmed, peeled with a knife
- 8 ounces / 225 grams medium carrots, peeled
- 8 ounces / 225 grams medium parsnips, peeled
- 1 medium sweet potato, about 12 ounces, 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 Bring a large pot of water to a boil. 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). Add the celery, carrots, and parsnips to the boiling water and cook for 2 minutes. Add the sweet potato and cook until the vegetables are partially cooked, 6 to 8 minutes more. Drain well and allow to completely cool.
- 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.
the Ingredients
- 1½ pound / 680 grams celery root (bulbs only), trimmed, peeled with a knife
- 8 ounces / 225 grams medium carrots, peeled
- 8 ounces / 225 grams medium parsnips, peeled
- 1 medium sweet potato, about 12 ounces, 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
