Jana's Corner & One and Done Recipes

Roasted potatoes get an upgrade with the addition of flavorful root vegetables. This dish is a perfect blend of textures and tastes, making it a delicious side for any meal.

Ingredients

• Olive oil
• 1 stick of butter, melted
• 2 sweet potatoes, peeled and cut into chunks
• 1 bag of tiny potatoes (e.g., Little Potato Company Terrific Trio), halved
• 1 leek, sliced (white part only)
• 1 celery root, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and sliced (cut in half if large)
• 1 poblano pepper, seeded and chopped into 1/2- to 3/4-inch pieces
• 2 shallots, diced
• Kosher or pink salt
• Freshly ground black pepper
• Cayenne pepper, a few dashes (less than 1/4 teaspoon per sheet)
• 2 rosemary sprigs (optional)
• 1-2 sheet pans

Instructions

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
   • Wash all the potatoes and root vegetables.
   • Peel the sweet potatoes, parsnips, and celery root.
   • Cut the tiny potatoes in half.
   • Cut the sweet potatoes into chunks similar in size to the halved tiny potatoes.
   • Dice the shallots.
   • Slice the white part of the leek.
   • Peel and slice the parsnips; cut them in half if they are large.
   • Peel and chop the celery root into 1-inch chunks.
   • Chop the poblano pepper into 1/2- to 3/4-inch pieces, removing the seeds and membrane.
3. Assemble the Vegetables:
   • Spread all the prepared vegetables evenly on the sheet pans.
   • Drizzle generously with olive oil.
   • Sprinkle with kosher or pink salt and freshly ground black pepper.
   • Toss the vegetables with your hands to ensure they are evenly coated with oil and seasonings.
4. Season and Roast:
   • Lightly sprinkle cayenne pepper over the vegetables (less than 1/4 teaspoon per sheet).
   • Drizzle the melted butter over the vegetables.
   • Roast in the preheated oven for 30 minutes.
5. Turn and Finish Roasting:
   • After 30 minutes, turn the vegetables to spread the flavors and ensure even cooking.
   • Increase the oven temperature to 450°F (230°C).
   • Return the vegetables to the oven and roast for an additional 20 minutes, or until they are tender and golden brown.
   • If necessary, use the broiler for a few minutes to achieve a desired level of browning, but watch closely to prevent burning.
6. Serve:
   • Remove the roasted vegetables from the oven and transfer them to a serving dish.
   • Garnish with fresh rosemary sprigs (optional), cover with foil, and let them rest for a few minutes to allow the steam to release the fragrance and flavor of the herb.