Salt Roasted Root Vegetables

salt roasted beets potatoes carrots parsley root on sheet tray

These dusty looking veggies buried in snowy salt are somewhat surprising. Who would guess that so much salt could yield tender, beautifully cooked veggies? Herbs mixed in with the salt perfume the flesh of the vegetable. Once out of the oven, just brush the salt aside to reveal vegetables that are perfectly seasoned and cooked. Be sure your vegetables are similar in size so everything cooks evenly. This dish is fun and simple to make for a crowd. There’s very little effort involved and if you leave the veggies in the salt, they’ll stay warm for a while before serving. We love this as an easy Thanksgiving side dish.

Serves 10 as a side

  • 4pounds kosher salt
  • 3pounds small whole root vegetables like beet, carrots, sunchoke, parsnip, and potatoes, scrubbed clean
  • 5cloves garlic, unpeeled
  • 6sprigs thyme
  • 4sprigs rosemary
  • Heat the oven to 375 degrees. Sprinkle the bottom of a sheet pan or large baking dish with ¼-inch layer of salt. Evenly spread the herbs and garlic over the salt. Place the vegetables on top of the herbs and pour the remaining salt over them, making sure the vegetables are completely enclosed. Roast the vegetables for about 90 minutes, until they are very easily pierced with a paring knife and the interior is meltingly soft.
  • 2
  • Remove the vegetables from the salt. Brush away any salt chunks that cling to the outside with a pastry brush.