A holiday recipe for Roasted Potatoes With Parsnips, Turnips, Carrots and Brussels Sprouts
Makes 10 to 12 servings
1/3 cup canola oil
2 pounds small roasting potatoes like Red Bliss or Butterball cut in half
1 bunch baby carrots, peeled and cut in half on a bias, or 3 medium size carrots peeled and cut into 1 1/2 inch pieces
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3 medium parsnips, peeled and cut into 1 1/2 inch pieces
1 bunch baby turnips, cleaned, peeled and cut in half or 1 large turnip cut into ½ inch dice
1 pound Red Garnet yams, peeled and cut into 1 1/2-2 inch dice
1 tablespoon fresh rosemary very finely chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 1/2 cups Brussels sprouts cut in half
1 tablespoon salt plus more for Brussels sprouts blanching water
1 tablespoon fresh ground pepper
1. Preheat oven 400 degrees. Coat a rimmed baking sheet with a little of the oil. Toss potatoes and vegetables (except the Brussels sprouts) with the rest of the oil, herbs, salt and pepper. Place mixture on baking sheet. Add more oil if needed; mixture should be well coated. Bake for 30-35 minutes until vegetables are golden brown and reach the desired doneness.
2. While potato mixture is baking, bring a pot of salted water to a boil, add Brussels sprouts, blanch until very bright green in color and slightly tender. Remove from boiling water and combine with potato mixture just before it is done baking. Taste and adjust seasoning. Serve with roasted meats or game.
From Angie Roberts, executive chef at BOKA, alumna of the Seattle Culinary Academy at Seattle Central Community College