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Roasted Autumn Vegetables with Overlooked Roots

This dish features a selection of rare and overlooked root vegetables such as kohlrabi, parsnips, and sunchokes, roasted in the oven until they develop a crispy exterior and tender interior. The vegetables are coated with oil and seasonings, then baked at high heat to enhance their natural sweetness and flavor, resulting in a colorful, caramelized mosaic with varied textures.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups kohlrabi, peeled and chopped cut into uniform pieces for even roasting
  • 2 cups parsnips, peeled and chopped cut into uniform pieces for even roasting
  • 1.5 cups sunchokes, scrubbed and sliced
  • 3 tablespoons olive oil for coating the vegetables
  • 1 teaspoon sea salt to season
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried thyme or rosemary optional fresh herbs can be used

Equipment

  • Baking sheet
  • Mixing bowl
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine the chopped kohlrabi, parsnips, and sliced sunchokes. Drizzle with olive oil and toss well to evenly coat all the pieces.
  3. Add salt, pepper, and dried herbs to the vegetables, then toss again until everything is evenly seasoned.
  4. Spread the coated vegetables out in a single layer on the prepared baking sheet, making sure pieces aren’t crowded to allow crisping.
  5. Bake in the preheated oven for about 35 to 40 minutes, tossing halfway through, until the edges are golden brown and crispy, and the insides are tender when pierced with a fork.
  6. Once done, remove from the oven and let the vegetables rest for a few minutes—they'll be fragrant with caramelized edges and a satisfying crunch.

Notes

Feel free to experiment with other overlooked root vegetables like rutabaga or carrots. Serve these roasted vegetables as a side dish or toss them into salads for added texture and flavor.