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Pan Roasted Root Vegetables

Yvonne Tally
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Choose your favorite root vegetables, and don’t spend a lot of time prepping — I throw my onions and garlic in their skin attached, and my leeks with the root attached. They are easily removed once cooked. The garlic will get creamy and sweet, making a terrific Flavor Enhancer.

Below is my favorite winter combination. It is a wonderful accompaniment to Roasted Chicken w/Rosemary, Garlic and Lemon. Once cooked, they may be pureed to make Soups, Sauces or Marinades. The garlic may be mixed with mayo for a Quick Aioli and the stuff stuck to the bottom of the pan can be made into a Quick Pan Sauce.

  • 2 yellow onions
  • 1 whole garlic
  • 4 carrots
  • 4 celery stalks
  • 2 leeks
  • 2 fennel
  • 2 Russet potatoes
  • 2 sweet potatoes
  1. Preheat oven to 375°F
  2. Wash all vegetables in cool water and lightly scrub the skins.
  3. Cut onions in quarters. Peel carrots (or leave the skins on) and cut in half. Cut celery in half. Remove green part of leeks. Slice lengthwise the first one or two layers to allow the water to get in the leek to remove any dirt or sand. Keep fuzzy root attached. Remove the long green steams from the fennel and keep only the bulb. Cut in quarters. Cut both types of potatoes in 1/8th (skin on or off) or in even pieces if potatoes range in size.
  4. In a large bowl, toss vegetables in 1 cup chicken stock with 1/4 cup extra virgin olive oil, sea salt or course salt and pepper.
  5. Place vegetables in pan in single layer. Drizzle remaining liquid over vegetables.
  6. Roast in open pan at 375°F for 1 hour or until vegetables are tender.


  • Halfway through the cooking turn the vegetables over; this will give them a even crispy outside.
  • Add your favorite herb, fresh or dried, such as rosemary, thyme, oregano or sage. Just be sure the herbs compliment the flavors of the entrée.

Yvonne Tally

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