Evergreen Roasted Roots Medley (Printable)

Colorful roasted roots and winter greens enhanced by a zesty herb gremolata topping.

# What You’ll Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 2-inch chunks
02 - 2 medium parsnips, peeled and cut into 2-inch chunks
03 - 1 small celeriac (about 1 lb), peeled and cubed
04 - 1 medium sweet potato, peeled and cut into 2-inch chunks

→ Winter Greens

05 - 2 cups kale leaves, stems removed and torn into bite-sized pieces
06 - 1 cup fresh baby spinach

→ Aromatics & Seasoning

07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary

→ Gremolata Garnish

12 - Zest of 1 lemon
13 - 2 tablespoons fresh parsley, finely chopped
14 - 1 small garlic clove, minced

# How-To Steps:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - Combine carrots, parsnips, celeriac, and sweet potato in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and rosemary. Toss thoroughly until every piece is evenly coated.
03 - Arrange vegetables in a single layer on the prepared baking sheet, ensuring pieces aren't overcrowded. Roast for 30 minutes, stirring once halfway through for even browning.
04 - Remove sheet from oven briefly. Add kale and spinach, tossing gently with the partially roasted roots. Return to oven and roast for 8-10 minutes longer, until greens are wilted and roots are golden-brown and fork-tender.
05 - While vegetables finish roasting, combine lemon zest, chopped parsley, and minced garlic in a small bowl. Mix well to distribute flavors evenly.
06 - Transfer roasted vegetables to a warmed serving platter. Sprinkle gremolata generously over the top. Serve immediately while hot.

# Expert Advice:

01 -
  • The way the gremolata hits those warm caramelized vegetables is absolute magic
  • Its deceptively simple but looks like something from a restaurant
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Crowding the baking sheet is the fastest way to end up with steamed vegetables instead of roasted ones
  • The greens need less time than you think, keep an eye on them or theyll turn to sad brown bits
  • Making the gremolata right before serving keeps it punchy and vibrant
03 -
  • Cut all your root vegetables to roughly the same size so they finish roasting at the same time
  • Let the baking sheet cool slightly before adding the greens or theyll cook too fast

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