Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Holiday Roasted Vegetables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2019 Print Rate It Share Share Tweet Pin Email Root vegetables make for the perfect side for your holiday menu and this roasted melody is no exception. Ingredients 8-10 Brussels sprouts, (about 8 ounces) 8 cipollini onions, (about 4 ounces) 1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces 1 parsnip, peeled, halved lengthwise, and cut into 1-inch pieces 1 medium turnip, peeled, trimmed, cut into 1-inch pieces 2 medium red potatoes (about 12 ounces), cut into 1-inch pieces 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons coarsely chopped parsley 1 tablespoon fresh chervil sprigs 1 tablespoon fresh thyme leaves Directions Preheat oven to 425 degrees. Bring a large pot of water to a boil; season generously with salt. Blanch Brussels sprouts and cipollini onions for 2 minutes. Drain. Peel onions, and pat dry along with Brussels sprouts. On a baking sheet, combine Brussels sprouts, cipollini onions, carrots, parsnips, turnips, and potatoes. Drizzle with olive oil, and season with salt and pepper; toss to coat. Spread in an even layer. Sprinkle with parsley, chervil, and thyme. Roast, stirring halfway through, until golden and tender, about 35 to 40 minutes. Rate it Print