Roasted Roots

Beets, kohlrabi, carrots & parsnips tossed with oil and roasted hot till caramelized & sweet

Serves 4–6 · 15 min

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2 beets, peeled & wedged
1–2 kohlrabi, peeled & cubed
3 carrots · 2 parsnips, in sticks
1 onion (or 2 shallots), in wedges · 6 garlic cloves, whole
3 Tbsp olive oil · salt · pepper
chopped parsley · squeeze of lemon or a drizzle of balsamic · optional: thyme, honey

What you need

2 beets, peeled & wedged

1–2 kohlrabi, peeled & cubed

3 carrots · 2 parsnips, in sticks

1 onion (or 2 shallots), in wedges · 6 garlic cloves, whole

3 Tbsp olive oil · salt · pepper

chopped parsley · squeeze of lemon or a drizzle of balsamic · optional: thyme, honey

Cut even, toss, spread. Oven to 425°F. Cut everything to a similar size, toss with the oil, salt, and pepper, and spread in one layer on a sheet (two sheets if crowded) — keep the beets in their own corner so they don\'t stain the rest.
Roast till caramelized. 35–45 min, tossing once, until deep-edged and tender. Roots are done when a knife slides in and the edges have gone brown and sweet.
Finish bright. Toss with parsley and a squeeze of lemon or a drizzle of balsamic — the acid lifts all that roasted sweetness. Squeeze the soft garlic from its skins over the top.

Steps — tap one to keep your place

1. Cut even, toss, spread. Oven to 425°F. Cut everything to a similar size, toss with the oil, salt, and pepper, and spread in one layer on a sheet (two sheets if crowded) — keep the beets in their own corner so they don\'t stain the rest.

2. Roast till caramelized. 35–45 min, tossing once, until deep-edged and tender. Roots are done when a knife slides in and the edges have gone brown and sweet.

3. Finish bright. Toss with parsley and a squeeze of lemon or a drizzle of balsamic — the acid lifts all that roasted sweetness. Squeeze the soft garlic from its skins over the top.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.