Roasted Root Vegetables
Use the root veggies that you have on hand.
3 Tbsp. olive oil
Salt and pepper
1 beet, peeled, sliced
2 carrots, peeled and cut into chunks
2 parsnips peeled and cut into chunks
2 turnips peeled and sliced. Cut into thick slices or chunks
1 bunch radishes, halved
2 potatoes or sweet potato, cubed
1 onion, yellow or red cut into chunks
Fresh thyme leaves
Preheat the oven to 425
Pieces of vegetables should all be about an inch or so with similar thickness.
Place all vegetables into a large bowl toss with oil and salt and pepper
Line a baking sheet with parchment and spread vegetables in a single layer.
Roast for 20-25 minutes.
Sprinkle with thyme leaves, toss, stir, roast an additional 15-20 minutes.
Vegetables should be tender, with lightly browned edges.
Serve hot or serve leftovers tossed with arugula and a vinaigrette or use leftovers in soup
Note- Not a root vegetable, however winter squash can be added to the mixture.Share to Print