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Roasted Vegetables

Serve these flavorful roasted vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar with her Slow-Roasted Balsamic-Glazed Duck for a sophisticated holiday feast.

  • Servings: 8
Roasted Vegetables

Source: The Martha Stewart Show, December 2010


  • 1/2 cup olive oil
  • 1 pound medium carrots, peeled, halved on the bias, thicker piece halved lengthwise
  • 1 pound medium parsnips, peeled, halved on the bias, thicker piece halved lengthwise
  • 4 bulbs fennel, trimmed, inner layers only, quartered (outer layers reserved for Slow-Roasted Balsamic-Glazed Duck)
  • 1 pound medium red onions, halved
  • 1 head of garlic, cloves separated, skin-on
  • 1/2 bunch fresh thyme
  • 1 tablespoon Maldon sea salt
  • Salsa Rossa


  1. Preheat oven to 400 degrees.

  2. Heat olive oil in a large roasting pan over high heat; add carrots, parsnips, fennel, and onions; cook, stirring, until slightly browned. Remove from heat and add garlic, thyme, and salt. Transfer to oven and roast until tender and brown, about 40 minutes.

  3. Serve roasted vegetables with salsa rossa.

Reviews (1)

  • Happy_Birthday_Dr_Seuss 27 Jan, 2013

    Roasted Vegetables
    Russell's Sunday Dinner
    Sunday Dinner Guest Dr. Julie Iezzi, PhD
    Nutrious and Delicious!

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