This is a perfect do-ahead side dish that has many possible variations to suit your tastes. It’s generously sized to serve a crowd, but also because it makes for terrific leftovers. It can be reheated just as is or turned into a root vegetable hash with a runny fried egg on top. Use the leftovers as the basis for a vegetable curry or pot pie. Or simply toss this medley of roots with toasted homemade bread cubes for a wintertime root vegetable panzanella.
To make ahead: The vegetables can be roasted up to 4 hours ahead. Leave on the sheet pans, and leave at room temperature, uncovered. Just before serving, warm in a 300°F oven for 10 minutes, then toss with the lemon and herbs.
Great recipe. It should be noted that onions, potatoes, and brussels sprouts are not root vegetables, as they are not roots. Botanically speaking, they are underground stems.
Lovely. Once when I made it guests cancelled due to covid exposure so lots of left overs. I removed Brussel sprouts and cooked until a little softer in low sodium chicken broth and added a cup of cooked dried beans. Then used an immersion blender to create a soup very warming after a cold walk. The roast veg are great left over as they are but this gives an easy additional choice.
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