Chicken Soup Roast Vegetables

• 1/2 lb Yukon gold potatoes, peeled and cut lengthwise into 2 inch wedges
• 1 large onion, cut pole to pole and sliced
• 2 parsnips, peeled and cut lengthwise into 2 inch pieces
• 1 lb carrots, peeled and cut lengthwise into 2 inch pieces
• 1 small head celeriac, peeled and cut lengthwise into 2 inch pieces
• 1 small rutabaga, peeled and cut lengthwise into 2 inch pieces
• 3-4 tablespoons olive oil
• ~1 teaspoon kosher salt, divided
• ~1/2 teaspoon fresh ground black pepper
• 1/4 cup rich chicken stock or 2 cups of good quality low sodium chicken broth
• 1-2 TB chopped fresh dill
• 1/2 fresh lemon (optional)
• sprinkling of red pepper flakes or Aleppo pepper (optional)
• salt and fresh ground black pepper to taste

1. Heat oven to 425. Toss onions and potatoes with 1-2 tablespoons of olive oil so that they're well-coated. rnRoast in a single layer in a large baking pan for about 20 minutes, stirring occasionally, until potatoes and onions are slightly softened and browned.
2. Add the rest of the vegetables to the baking pan. Toss with another 1-2 tablespoons of olive oil, a little more salt, and a few grinds (about 1/2 teaspoon) of fresh-ground black pepper. Continue roasting for about 20-30 more minutes, stirring occasionally, till all the vegetables are softened.
3. If you're using chicken broth, heat 2 cups of broth in a saucepan over high heat till it's reduced to about 1/4 cup. When I make chicken stock, I usually reduce it by at least half and store it concentrated in small containers in the freezer. If you've done that, you may not have to reduce it much for this recipe. You want a very concentrated chicken flavor.
4. When the vegetables have softened and slightly browned, sprinkle chicken stock and about a tablespoon of chopped dill over them, stir, and roast another 5-10 minutes till all liquid has evaporated and vegetables are soft and tender.
5. Place in a serving bowl and sprinkle with more chopped dill. Add salt and/or pepper as needed. I like a squirt of lemon juice and a pinch of red pepper flakes or Aleppo pepper, but that's not traditional, so do what you like. Serve hot.

gold potatoes, onion, parsnips, carrots, head celeriac, olive oil, kosher salt, fresh ground black pepper, ubc, tb, lemon, sprinkling of red pepper, salt

Taken from food52.com/recipes/14590-chicken-soup-roast-vegetables (may not work)