Recipes Sides:

Roasted Root Vegetable

Chef Melia Marden
The Smile’s Roasted Root Vegetable


Serves 12

2 bunches medium carrots, tops trimmed

3 medium sweet potatoes

8 medium parsnips

4 medium Macintosh or gala apples

5 shallots, peeled

3 tablespoons finely diced rosemary, from 1 small bunch

olive oil



parsley, optional

The Prep

Preheat oven to 400ºF
Peel carrots, sweet potatoes, and parsnips. Cut into roughly 1-inch pieces combine everything on a lined sheet pan.
Core apple and cut into 1-inch thick wedges.
Peel shallots and cut into quarters lengthwise. Combine shallots and apples on a lined sheet pan.
Toss carrots sweet potatoes and parsnips with half of the rosemary, drizzle with olive oil, and season well with salt and pepper. Toss until well coated. Toss apples and shallots with the rest of the rosemary, olive oil salt and pepper.
But both pans in the oven and cook until soft and browned around the edges. The apple shallot mixture will be done first, after about 20 minutes. The vegetables will take about 40 minutes, depending on your oven.
When both are done toss together and transfer to a serving dish.  Season more to taste.
Top with roughly chopped parsley if desired.

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