Roasted Root Vegetables With Thyme |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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We bought a share in an organic farm this year which gave me the opportunity to prepare a number of root vegetables that were new to me as a cook, among them rutabagas and turnips. Feel free to experiment with amounts and types of veggies. I used rutabaga, potato, sweet potato, and red onion in my first attempt, but carrots, turnips, parsnips or leeks would also work well in this dish. This would make a good Thanksgiving side dish as it can be served warm or at room temperature. Ingredients:
1 rutabaga, peeled and chopped |
2 medium potatoes, chopped |
2 medium sweet potatoes, peeled and chopped |
1 medium red onion, chopped |
1/2 teaspoon dried thyme |
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
salt and pepper |
Directions:
1. Preheat oven to 425°F.
2. Chop vegetables into 1-inch pieces and toss with thyme and enough olive oil to coat in baking pan.
3. Roast for 50 minutes to an hour, turning occasionally, till tender and brown in spots.
4. Whisk together olive oil and vinegar and drizzle over vegetables. Season to taste with salt and pepper.
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