Oven Roasted Root Vegetables Recipe with Herb Butter

Name: Oven Roasted Root Vegetables Recipe with Herb Butter
Total time: 60 min
Ingredients: 2 cups Brussels sprout, sliced; 3 Parsnip, peeled; 1 Celeriac, peeled; 2 bunches Carrot, peeled; 2 lb Potato; 1 Red onion, peeled; 3 tbsp Olive oil; ¼ cups Butter; Salt; Cracked pepper

By Chef Billy Parisi · 60 min

Ingredients

Brussels sprout · sliced2 cups
Parsnip · peeled3
Celeriac · peeled1
Carrot · peeled2 bunches
Potato2 lb
Red onion · peeled1
Olive oil3 tbsp
Butter¼ cups
Salt
Cracked pepper

Instructions

Preheat the oven to 450°F.
Toss the vegetables in a large bowl with olive oil, salt and pepper until coated.
Spread them on two parchment-lined sheet trays in a single layer, without stacking.
Roast at 450°F for 25 to 28 minutes, until cooked and roasted but still slightly crispy.
Toss the hot roasted vegetables in the lemon-herb butter.

Summarized from Chef Billy Parisi's video. Watch it for the details.

Watch the recipe video

More recipes with

Onion Carrot Potato Red onion Brussels sprout Parsnip Celeriac

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