This easy roasted root vegetable dish is full of flavor! Carrots, parsnips, and turnips are caramelized in butter and seasoned with fresh herbs. A sprinkle of crunchy toasted pepitas adds the perfect finishing touch. It’s a warm, cozy side dish that’s great for any meal!
Ingredients Needed:
- 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)
How To Make Roasted Root Vegetables With Crushed Pepitas?
- Preheat the oven: Set the oven to 425°F.
- Prepare the parsnips: Trim off the thin ends to prevent burning, then slice them into 2-inch pieces by cutting them in half and then again lengthwise.
- Sear the vegetables: Heat a large skillet over high heat and drizzle with oil. Once hot, add the carrots, then the red onion, turnips, and parsnips in batches. Season with salt and pepper, drizzle with more oil and cook until caramelized.
- Add ginger and butter: Stir in the sliced ginger and half of the butter. Once melted, pour in the chicken stock, just enough to cover the bottom of the pan.
- Roast until tender: Bring the liquid to a boil, then transfer the pan to the oven and roast until the vegetables are soft and golden.
- Finish with herbs and butter: Toss the roasted vegetables with fresh chopped herbs and the remaining butter.
- Add crunchy pepitas: Crush toasted pepitas in a mortar and pestle until coarse. Mix with a pinch of salt and chili flakes, then sprinkle over the vegetables before serving.
Recipe Tips:
- Cut Vegetables Evenly: Slice all vegetables into similar sizes so they cook evenly. If some pieces are too small, they might burn before the rest are done.
- Caramelization is Key: To get the best flavor, let the vegetables sit in the hot pan without stirring too much. This helps them develop a golden, crispy outside.
- Don’t Skip the Butter: Adding butter in two steps (before roasting and after) makes the vegetables rich, flavorful, and perfectly glazed.
- Use Just Enough Stock: Add only enough chicken stock to lightly coat the bottom of the pan. Too much liquid will steam the vegetables instead of roasting them.
- Toast the Pepitas First: Toasting the pumpkin seeds before crushing them makes them extra crunchy and brings out their nutty flavor. Sprinkle them on just before serving for the best texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover roasted root vegetables cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: Spread the cooled vegetables in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container and freeze them for up to 2 months.
- Reheat: Heat a pan over medium heat with a little butter or oil. Add the vegetables and stir for 5 minutes until heated through.
Nutrition Facts:
- Calories: 220 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 150mg
- Potassium: 500mg
- Total Carbohydrate: 26g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 3g
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