Roasted Winter Root Vegetables |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is my favorite way to eat root vegetables. Ingredients:
1 medium rutabaga, peeled and cut into cubes |
2 large carrots, peeled and cut into pieces approx. the same size as the rutabega cubes |
2 large parsnips, peeled an cut the same size as the carrots |
7 -8 shallots, peeled |
6 cloves garlic, peeled |
3 sprigs fresh thyme |
1 sprig fresh rosemary |
3 tablespoons olive oil |
kosher salt |
fresh ground black pepper |
2 tablespoons water |
Directions:
1. Oven to 400 degrees.
2. Cover a sheet pan with foil.
3. Toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.
4. Pour into the sheet pan, spreading them out so they lay in a single layer.
5. Pour the water into the pan, cover with foil, bake for about 30 minutes.
6. Take the foil off the pan, and continue to roast, stirring once, until softened and beginning to brown, probably another 20 minutes.
7. Serve warm.
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