The New York Times' roasted root vegetables with polenta and Food Network’s roasted root vegetable salad are two recipes using roasted root vegetables. The Times' dish takes about three hours to prepare and serve, while Food Network's salad dish takes just under an hour.
To make the New York Times' recipe, toss 2 carrots, 1 parsnip, 1 fennel bulb sliced into 3/4-inch pieces and 1 diced red onion. Add 2 tablespoons of extra-virgin olive oil, and season with salt and pepper. Combine 1 cup of polenta, 1 quart of water and 1 teaspoon of salt in a baking dish. Bake the vegetables and polenta in an oven at 375 degrees Fahrenheit, with the vegetables on the lower rack.
Stir the vegetables every 10 minutes, and remove from the oven once cooked, which takes about 30 to 40 minutes. Bake the polenta until the water is absorbed, about 45 minutes, remove, and stir in 1 tablespoon of butter. Return to the oven for five to 10 minutes, remove, and stir in 1/3 cup of Parmesan cheese. Serve the polenta with the roasted root vegetables.
To make Food Network’s recipe, combine 2 cut carrots and parsnips, 18 red pearl onions, 3/4 teaspoon of both Herbes de Provence and salt, 1/2 teaspoon of freshly ground black pepper, and 2 tablespoons of extra-virgin olive oil. Bake at 400 degrees Fahrenheit for 40 minutes, turning over halfway through baking. Make a salad of 5 ounces of arugula, a sliced pear and the roasted root vegetables. Top with a homemade apple cider vinaigrette and 1/2 cup of toasted, chopped walnuts.