To coordinate timing, start the Roasted Roots during the last 30 minutes of turkey roasting. When the turkey is removed from the oven to rest, increase the temperature and finish roasting the root vegetables.
This article originally appeared in our Holiday 2021 issue. Get the magazine here.
Adjust an oven rack to the top third position and preheat to 350°. In a large bowl, combine all the vegetables, EVOO, both citrus zests, and rosemary. Season with salt and pepper. Arrange on a sheet pan in a single layer. Pour the wine and stock over the veggies.
Roast veggies for 30 minutes. Remove veggies from oven and flip. Increase oven temperature to 425°. Return baking sheet to oven and roast for another 15 minutes, until veggies are tender and caramelized.