Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Roasted Vegetables 3.3 (144) 1 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 February 16, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 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. Ingredients ½ 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 garlic, cloves separated, skin-on ½ bunch fresh thyme 1 tablespoon Maldon sea salt Salsa Rossa Directions Preheat oven to 400 degrees. 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. Serve roasted vegetables with salsa rossa. Rate it Print