This adaptation of an herb roasted root vegetables recipe submitted in 1996 holds its own as a hearty side dish or a light meal. Vegetables turn sweet with slow roasting, salt and good olive oil. Don’t be surprised if you find yourself serving this dish quite often.
Roasted Root Vegetables
6 small potatoes, washed
1 red onion
1 lb. carrots, peeled and cut crosswise into pieces
1 lb. parsnips, peeled and cut crosswise into pieces
1 lb. Brussels sprouts, trimmed and halved
3 beets, peeled and cubed
8 cloves garlic, coarsely chopped
3 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme
3 tablespoons olive oil
1/2 teaspoon sea salt
Fresh-cracked pepper to taste
If desired, peel potatoes. Cut potatoes in half lengthwise and then into 1/2-inch slices, or just in half again. Place all vegetables in a large bowl. Add garlic, rosemary, thyme and olive oil, and stir to combine. Spread vegetables evenly on two cookie sheets, and sprinkle with salt and pepper. Bake in a 425 degree oven for 25-35 minutes, or until vegetables are tender, turning once.