This technique is perfect when you’re cooking for friends and family because it takes way less time than roasting the vegetables whole—thirty to forty minutes tops—and they can be roasted ahead, which just means they spend more time hanging out in their tasty marinade in the fridge. Then they’re ready to be tossed back in the pan to be crisped up again—or not. They’re delicious at room temperature, or even served cold. It’s the kind of thing you want to have in your back pocket.
Ingredients
6 servings
Prep:
Step 1
Preheat the oven to 350°F.
Step 2
Depending on the size and type of the root, peel it or not. Peel the dirty, gnarly beets. Sweet potato skins soften up when roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will do.
Step 3
Cut the roots into chunks; I like them about 1 inch thick and 2 inches long. Cut the round roots through the equator and chunk them up from there. For sweet potatoes, cut them in half lengthwise, then again lengthwise, and then into 2-inch pieces. If you can find baby sweet potatoes, just cut those in half. There’s no wrong way to do this; just keep all of your vegetables similar in size and shape so they cook evenly.
Roast:
Step 4
Preheat an ovenproof sauté pan large enough to hold the root vegetables in one layer over medium-high heat. Add the rice bran, grapeseed, or olive oil and continue heating until the oil shimmers and is thinking about smoking. Carefully add the roots and let them caramelize on one side, 2 to 3 minutes. Check to make sure they’re not burning—lower the heat if they’re scorching in some spots. Give the roots a toss in the pan (tongs work, too) and season with the salt, sugar, and pepper. Add the thyme and rosemary and transfer the pan to the oven.
Step 5
Cook until the vegetables are lightly browned and tender. Start checking with the tip of a sharp knife after 6 minutes and continue to check every 5 minutes. They’re done when they’re easily pierced all the way through. The beets will cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet potatoes in 20 minutes. This will depend on the age, variety, and cut of the vegetable, so use your senses (including common sense) and check often.
Marinate:
Step 6
Spoon the roasted vegetables into a large bowl. Discard the herb stems. Add the orange juice or vinegar, extra-virgin olive oil, and chile flakes. Toss until well coated.
Serve:
Step 7
You can serve at this point, or store in the fridge for up to 5 days.
How would you rate Roasted and Marinated Root Vegetables?
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Reviews (4)
Back to TopI followed this from a different recipe where the beets were only one component. That was wrong, the beets from this stand alone as the best marinated beets I’ve ever had. The marinade is fantastic, I wouldn’t change a thing. I roasted the beets whole, coated in salt/pepper/olive oil and wrapped in foil, then cubed them and tossed them in the marinade. I wish my grandmother was still alive so I could make this for her, that’s how good it is.
eastmana
4/19/2021
Delicious and simple!
aowhite
New York, NY
8/13/2020
These were terrible. I rinsed off the dressing and reheated then with butter.
NevA0219
Maine
5/3/2020
I'm notoriously bad at roasted veggies, so I was happy that this recipe gave me a lovely caramelized result. I used a pound of carrots and a pound of parsnips, cut in 2-inch lengths -- I halved and quartered the fat ends to make the sizes closer in width. I don't think there's a pan alive that could hold 2 pounds of root vegetables in one layer so into my 12-inch cast iron frying pan all went at once. I let it caramelize for 3 minutes, then flipped all and caramelized another 3 minutes, then flipped all again and caramelized 3 more minutes. Once in the oven it took two 6-minute stints in the oven. I did this in the morning, marinated all day, took to a friend's for dinner... he heated it up in the microwave. It was very nice. I'll make this again.
hsq
Framingham, MA USA
11/3/2019