Bright, hearty and wonderfully aromatic, this Roasted Root Vegetables with Crushed Pepitas recipe treats the natural sweetness of parsnips, carrots, onions and turnips as if these vegetables were born with a penchant for romance. Without it, a quick stovetop sear initiates the caramelization, while fresh ginger offers a whisper of heat.
Then the vegetables are basted gently with chicken stock and butter until tender perfection. A bright sprinkle of lemon zest and fresh herbs layers in flavor, making each bite both comforting and refreshing.
A coarse grind of toasted pepitas adds the ideal savory crunch at the end. A versatile crowd-pleaser that showcases seasonal produce, whether you make it as a Thanksgiving side or a simple weeknight dish.
Ingredients
- 3 parsnips, stems trimmed
- 8 rainbow carrots, cleaned and halved
- 1 red onion, peeled and sliced into 1-inch wedges
- 1 cup of baby turnips, halved
- 2-inch knob of fresh ginger, peeled and sliced
- Flaky sea salt and fresh cracked pepper, to taste
- 6 tablespoons unsalted butter, divided
- ½ cup chicken stock
- 1 lemon, for zesting
- 2 tablespoons chopped fresh herbs (rosemary and thyme)
Step-by-step instructions
Preheat oven to 425˚F.
Procedure for preparing parsnips, thin-cut the burnt tips from the parsnips and discard. Trim and quarter parsnips, cutting fist in half and then again lengthwise to create 2-inch pieces.
Set a 14-inch skillet over high heat and drizzle with oil; when hot, sear vegetables in batches, beginning with carrots and then followed by red onions, turnips and parsnips.
Season abundantly with salt, pepper and splash more olive oil to coat, keep cooking until caramelized.
Add sliced ginger and stir in half the butter, when melted drizzle in chicken stock just below covering the bottom of the pan. Then boil, before roasting till tender in the oven.
To serve – throw vegetables with freshly chopped herbs and remaining butter. Enjoy warm.
Recipe Notes
Vegetables can be made on the stovetop, if your oven space is spoken for. Frequent tossing and close observation of liquid in the pan, adding more or less as desired, in order for vegetables to caramelize and become tender.
Split a crunchy topping — Usually, crushed toasted pepitas — crushed in a mortar and pestle until rough. Add a little salt and a little chili flakes and bash a bit more – roast veg topping.