Roasted Root Vegetables

Roasted Root Vegetables

“Roasted Root Vegetables


      • 1/3 C dried apples, diced
      • 1/4 C sweet vermouth or white wine
      • 3 turnips, peeled and cup into 1/2 inch cubes
      • 2 large sweet potatoes, peeled and cut into 1/2 inch chunks
      • 3 parsnips, peeled and cut into 1/2 inch chunks
      • 1 small onion, roughly chopped
      • 2 T extra-virgin olive oil
      • 1/2 t kosher salt
      • freshly ground black pepper
      • chopped flat-leaf parsley, for garnish


  • Soak the dried apples in the vermouth or white wine for 20 minutes.
  •  Preheat the oven to 500F.
  • Toss the turnips, sweet potatoes, parsnips, and onion with the olive oil, salt, and plenty of pepper.
  •  Spread the vegetables on a large rimmed baking sheet and roast for 12 minutes, turning once, until softened and golden.
  •  Toss with the apples and any remaining liquid and transfer to a rimmed platter. Garnish with the parsley and serve warm.




Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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