Roasted Winter Vegetables
I have a confession to make; I don’t like root vegetables. There I said it. You’ll never catch me eating a cooked carrot unless it’s in my Beef Stew and even then, it’ll be a small piece. I can handle a sweet potato in small doses if its prepared like my Roasted Sweet Potato recipe. I tried the parsnip here, to me it tasted like a lemony potato, sounds harmless but you won’t catch me lining up to buy it at the grocery store. With that said, I made this for my mother because she had these veggies on hand and she absolutely loved it! I ate some of the potato… it was really good!
Serves 4
4 medium potatoes, washed, skin on, cut in wedges
3 Large carrots, cut in wedges
2 Medium parsnips, cut in wedges
1 Small onion, cut in wedges
5 Cloves garlic, smashed
5-6 Sprigs of fresh thyme, left whole
2 tbsp extra virgin olive oil
Coarse salt (to taste, about a ½ tsp-1 tsp)
Pepper (to taste, about a 1/4 tsp)
Preheat your oven to 400.
Combine all of the ingredients in a casserole dish, coating all of the veggies evenly with the olive oil and seasoning and roast for an hour, until the vegetable have cooked through and are slightly charred.
Taste and adjust seasoning before serving.
Notes:
- Add any root vegetable to the mix.
- Feel free to discard the thyme sprigs but I left them as garnish!
