serves 6-8 as a side

  • 1 bunch heirloom carrots
  • 2 celery roots
  • 2 bulbs of fennel
  • 2 parsnip roots
  • 2-4 shallots
  • 1 lb fingerling or roasting potatoes
  • 4 cloves of garlic
  • 4 sprigs of thyme or rosemary
  • Sea salt & freshly cracked pepper to taste



Preheat oven to 400º

Peel the carrots and slice on the bias or if small, lengthwise in half. Repeat with the parsnips, celery root, and cut to a similar size as the carrots for even roasting. Slice the potatoes, fennel, and shallots into quarters. Arrange all the vegetables on a large baking sheet, using two if necessary to not crowd. Using a microplane, grate the garlic onto the vegetables, toss with a glut of extra virgin olive oil, thyme, and sprinkle with sea salt & freshly cracked pepper.

Roast for 30 minutes, flipping the vegetables halfway through. Check they are gold brown on one side before turning. Continue cooking until golden brown & crispy.