Recipe courtesy of Emeril Lagasse
Episode: Knock Out Meal
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 to 6 servings

Ingredients

  • 1 Spanish onion, peeled and cut into 1/2-inch rounds
  • 3/4 cup olive oil
  • 3/4 teaspoon salt
  • 2 pounds sunchokes or potatoes (recommended: Yukon gold, red bliss, fingerling), scrubbed well and cut into 1-inch wedges
  • 1 pound carrots, peeled and cut in half
  • 1 pound parsnips, peeled and cut in half
  • 3/4 teaspoon freshly ground black pepper
  • 4 whole shallots, peeled
  • 1 head garlic, cut in half
  • 2 tablespoons chopped fresh parsley leaves, to garnish

Directions

Preheat the oven to 375 degrees F.

Combine the sunchokes, carrots, parsnips, onion, olive oil, salt, black pepper, shallots, and garlic on a baking sheet. Toss to evenly coat the vegetables. Roast in the oven for 45 minutes, until lightly caramelized and tender, stirring once midway through the cooking time. Garnish with chopped fresh parsley leaves.

Recipe courtesy of Emeril Lagasse
Episode: Knock Out Meal

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Rosemary Roasted Root Vegetables

Recipe courtesy of Bobby Deen

Jewel Roasted Vegetables

Recipe courtesy of Ellie Krieger

Roasted Vegetables

Recipe courtesy of Kelsey Nixon

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Recipe courtesy of Alton Brown

Pickled Root Vegetable Salad

Recipe courtesy of Kelsey Nixon

Roasted Vegetable Medley

Recipe courtesy of Cooking Channel

Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Roasted Veggie Empanadas

Recipe courtesy of Yvan Lemoine

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

On TV

So Much Pretty Food Here