Roasted Root Veg & Sprouts

by Gavan on February 4, 2009

Baby Carrots, Sunchokes, Parsley Root & Brussels Sprouts

Parsley Root Veg Roasted Root Vegetables

When in doubt of what to cook, think ‘simplicity’. I believe that you can throw nearly anything in the oven to roast it and it’ll come out trumps, unless you cook the living daylights out of it of course. To test this theory I picked up a bunch of different types of root veg from my local farmer’s market the other day with the intent to do just that. It’s the perfect season for root veg and if you can believe, I even found one that I hadn’t used before, Parsley Root, as shown in the left photo. Looks pretty much like a parsnip doesn’t it? I bet you’re wondering, what exactly is parsley root?

Also known as turnip-rooted parsley, it’s the type that forms both edible leaves and an edible root. The root is white, dry, and celery-like in flavor with a carrot overtone. It is used as a cooked vegetable like carrot and parsnip. It can be served fresh, fried, sautéed or baked, as an ingredient to soups, stews, rice dishes, salads, vegetables, and other foods. It has a long history of use as a winter vegetable in Holland, Germany, and Poland, as is indicated by such names as Hamburg parsley and Dutch parsley. The leaves, which are broader than those of curly leaf parsley, are of good quality for garnishing dishes and flavoring foods.

Baby carrots
Brussels sprouts
Parsley root


Preheat oven to 375°F.
Use as much as you want of any of these. Wash all veg and trim the greens from the roots.
Slice the parsley root and carrots in halves or quarters depending on how big they are. If using baby carrots like in the picture, you don’t have to halve–they roast beautifully whole.
Slice the sunchokes (also known as Jerusalem artichokes) in half.
Trim the ends of the brussels sprouts and remove the outer leaves. Cut in half, lengthwise.
Separately toss all the veg in 1 tbsp olive oil and add pinch S&P.
Lay each veg on its own foiled roasting tray and roast until tender. Since your oven is only so big you’ll probably have to cook these in batches. I started with the parsley root and Brussels sprouts. They took the longest. I did the baby carrots next followed by the s’chokes. The key here when cooking different veg at the same time, is to cook them separately because not everything cooks at the same rate. Texture and size come into play so some will cook faster than others.
This is a great way to serve veg at a family style gathering.

Have you ever tried celery root?

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 6 comments… read them below or add one }

jacqui muir February 4, 2009 at 2:50 pm

A farmers market in February, what a lovely thought as we continue to freeze. I often roast veg, root in winter and eggplant, courgette, peppers etc in summer, it is a great way to bring out the flavour. I have never roasted sprouts but can’t think why not. I’ll certainly give it a go. I love sunchokes and serve them as a puree. Keep the healthy tips coming.

Gavan Murphy aka the H.I. February 4, 2009 at 5:07 pm

Sometimes I forget the rest of the country doesn’t have 12 months of warmth and sunshine. I feel very blessed to be able to hit up the farmers markets all year round, not to rub it in of course!

Susan Heiser January 27, 2010 at 11:48 am

I just won a basket of root vegetables in a raffle! Some familiar, some not.
Should have known that a Healthy Irishman would know what to do with a parsley root. I will roast it with rutabaga cubes (you may call it “swede”?) and toss it with some cooked grains and nuts, etc in a salad.

admin January 28, 2010 at 7:27 am

That’s a nice prize to get. I’m glad I could help with some ideas. Enjoy 🙂

Treadmill Traci May 10, 2011 at 10:00 am

I like the looks of those root vegetables. It looks simple to cook too. Thanks for the picture and idea.

Gavan May 12, 2011 at 4:48 pm

Thanks Traci. Keeping it simple is best.

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