Name: Emeril Lagasse’s Melange of Roasted Root Vegetables
Ingredients: 2 pounds carrots; peeled; stem and root ends trimmed; and cut into 2-inch by 1-inch pieces; 2 pounds red beets; peeled; stem and root ends trimmed; and cut into 8 wedges; 1 pound golden beets; peeled; stem and root ends trimmed; cand ut into 8 wedges; 1 pound parsnips; peeled; stem and root ends trimmed; and cut into 2 inch-by-1 inch pieces; 1 pound golden or red new potatoes; scrubbed clean and quartered; 1 pound shallots; peeled and halved or quartered; depending on size; 4 teaspoons kosher salt; 1 1/2 teaspoons fresh ground black pepper; 1/3 cup extra-virgin olive oil

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Playing Emeril Lagasse’s Melange of Roasted Root Vegetables

Emeril Lagasse’s Melange of Roasted Root Vegetables

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Ingredients

2 pounds carrots, peeled, stem and root ends trimmed, and cut into 2-inch by 1-inch pieces
2 pounds red beets, peeled, stem and root ends trimmed, and cut into 8 wedges
1 pound golden beets, peeled, stem and root ends trimmed, cand ut into 8 wedges
1 pound parsnips, peeled, stem and root ends trimmed, and cut into 2 inch-by-1 inch pieces
1 pound golden or red new potatoes, scrubbed clean and quartered
1 pound shallots, peeled and halved or quartered, depending on size
4 teaspoons kosher salt
1 1/2 teaspoons fresh ground black pepper
1/3 cup extra-virgin olive oil

Preparation

Preheat oven to 450°F.

Place all ingredients in a large mixing bowl and toss well to combine. Transfer to a roasting pan and place in the oven. Roast vegetables, stirring occasionally, until tender, about 1 hour. Remove pan from oven and allow cool slightly before serving.