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Roasted Root Vegetables

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Prepare delicious Roasted Root Vegetables in your Wood Fired Oven! See the full video and more recipes on Cuisinart BBQsYouTube Channel.

Roasted Root Vegetables

Prep Time 50-55 mins
Cook Time 1 hr
Ready In 2 hrs
Yields 8 servings

Ingredients

  • 500g – Red Fingerling or New Potatoes –quartered
  • 500g– White Fingerling or New Potatoes –quartered
  • 1000g – Heirloom Carrots – peeled, stemmed and sliced in half
  • 500g – Golden Beets – peeled and quartered
  • 500g – Parsnips – peeled, stemmed and sliced in half
  • 500g – Baby Turnip – peeled and quartered
  • Garlic Bulb – peeled and sliced in half
  • 5 pc – Fresh Rosemary – stemmed and rough chop
  • 5 Tbsp – Extra Virgin Olive Oil
  • Flaked Sea Salt – to taste
  • Fresh Ground Black Pepper – to taste

Technique

  1. Preheat outdoor wood oven for 45 minutes before use to 230°C (450°F)
  2. Combine potatoes, carrots, beets, parsnips, turnips, garlic, rosemary and thyme
  3. Prepare all ingredients roughly the same size for even cooking
  4. Drizzle with olive oil, season generously with salt and pepper, toss to thoroughly coat
  5. Roast for 60 minutes or until tender and golden brown

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