Foodie Friday Recipe: Crispy Roasted Root Vegetables

Indulge your winter craving for something hearty and earthy with these slow-roasted root vegetables.

Winter is the time for hearty, starchy tubers and root vegetables, and this simple recipe will give you healthy dose of them – in a delicious way! We’ve been sharing recipes on the lighter side this month, but this one will satisfy your cravings for earthy comfort food – without breaking your healthy eating resolutions.

Feel free to substitute your own favorite root vegetables for the ones listed – or add to the recipe below. Sweet potatoes or parsnips would make a nice addition.

If you are using organic vegetables, you can leave them unpeeled so the skins will add a more crispy texture and earthy flavor.

Crispy Smashed Root Vegetables

Serves: 4


4 small turnips (about 1 pound), scrubbed
4 small beets (about 1 pound), scrubbed
8 small carrots (about ¾ pound), scrubbed
¾ cup olive oil
Coarse salt and freshly ground black pepper
1 small onion, quartered
4 cloves garlic (not peeled), crushed
1 small bunch Swiss chard (about ½ pound), stems cut into 1-inch pieces, leaves cut into 1-inch strips
3 sprigs fresh thyme
3 tablespoons unsalted butter
2 tablespoons maple syrup

1. In a large, heavy pot over medium-high heat, cover turnips, beets, and carrots with 2 inches water and bring to a boil. Reduce heat and simmer until vegetables are fork-tender, checking frequently after 15 minutes, as the vegetables will likely be ready at different times. Transfer vegetables to a paper towel–lined baking sheet and let cool.
2. Preheat oven to 200°F.Meanwhile, using the bottom of a glass or small pan, gently smash vegetables. Heat oil in a 12-inch cast-iron skillet over medium heat. Working in batches, fry the vegetables, flipping once, until brown and crisp, 5 to 7 minutes. Transfer to paper towel–lined baking sheet and season with salt and pepper; keep warm in oven while remaining vegetables cook.
3. …………………………………….

Get the full recipe and instructions at




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