Baked Root Vegetable Recipes

Radish

Trim the leaves; cut the radishes in half. Toss on a baking sheet with olive or melted butter, salt, and pepper. Bake for 15-20 minutes at 425°F (220°C). Serving suggestion: Sprinkle the baked radishes with chopped thyme or parsley and a squeeze of lemon juice. Serve over polenta or cornmeal.

Parsnip

Peel and cut into pieces. (If the parsnips are large, cut them lengthwise into quarters and remove the core.) Toss on a baking sheet with olive oil, salt, and pepper. Bake at 425°F (220°C) for about 20 minutes. Serving suggestion: Toss the roasted parsnips with crumbled crisp pancetta, chopped rosemary, and grated Parmesan.

Jerusalem artichoke

Cut into large pieces (peeling is optional). Toss on a baking sheet with olive oil or warm bacon drippings, along with salt and pepper. Bake for 15-20 minutes at 220°C. Serving suggestion: Toss the baked Jerusalem artichokes with crumbled crispy bacon and chopped parsley.

Swede

Peel and roughly chop the rutabaga. Toss on a baking sheet with olive oil or melted butter, salt, and pepper. Bake at 425°F (220°C) for about 30 minutes. Serving suggestion: Toss the roasted rutabaga with roasted garlic, red wine vinegar, olive oil, and grated Asiago cheese.

Turnip

Peel and slice. Toss on a baking sheet with olive oil or melted butter, salt, and pepper. Bake for 35-45 minutes at 425°F (220°C). Serving suggestion: Melt 2 tablespoons butter with 1 tablespoon each of maple syrup and lemon juice, adding a pinch of cumin and red pepper flakes. Toss with the roasted turnips.

Salsify

Peel and cut in half lengthwise. Toss on a baking sheet with olive oil, salt, and pepper. Bake for 15-20 minutes at 220°C. Serving suggestion: Eat baked salsify like French fries, with garlic mayonnaise for dipping.

Celery root

Peel and cut into pieces. Toss on a baking sheet with olive oil, salt, and pepper. Bake for 25-30 minutes at 425°F (220°C). Serving suggestion: Toss the baked celery with 1 tablespoon of honey, 1-2 tablespoons of apple cider vinegar, 1 tablespoon of sliced ​​almonds, and 1 tablespoon of chopped parsley.

Beet

Trim the leaves; do not peel. Toss with salt and pepper, adding a splash of olive oil and water. Wrap each beet in foil and bake for 40-50 minutes at 425°F (220°C). Cool slightly, then remove the foil and peel the skin. Serving suggestion: Slice the baked beets and toss with crumbled blue cheese, pistachios, arugula, and olive oil. Season with salt and pepper.