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All RecipesVeggies

Jamie Purviance

Roasted Root Vegetables with Garlic and Rosemary

  • People

    Serves 6 to 8

  • Prep Time

    25 mins

  • Grilling Time

    10 mins

Serves 6 to 8
Prep Time
25 mins
Grilling Time
10 mins

the Ingredients

20151023095348 Row Sides 26
  • 1½ pound celery root (bulbs only), trimmed, peeled with a knife
  • 8 ounces medium carrots, peeled
  • 8 ounces 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


  • 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.

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