Roasted Root Vegetables
Updated: Apr 15, 2019
Rainbow Carrots, Butternut Squash, Parsnips & Sweet Potatoes
The colors and flavors of roasted root vegetables are vibrant, hearty, and slightly sweet. Virtually any vegetable you like can go in the pan, including shallots, turnips, and Brussels sprouts. Make a big batch of these beauties roasted on Monday for the week and you’ve got a versatile, colorful, healthy side dish that you can repurpose all week long. Serve it as-is with poultry or meat, toss them in an egg scramble, frittata or quiche for a one-dish meal any time, add some sautéed kale/spinach/mushrooms/onions for a killer hash for fried eggs, or toss it in any salad you like. Want to get really creative? Add some green peas and spices and make a delectable veggie samosa!
Equipment: cutting board; peeler; chef’s knife; paring knife; small and large mixing bowls; sheet pan; wooden spoon; tongs;
Ingredients: 6 slender rainbow carrots, peeled and cut in large dice 3 large parsnips, peeled and cut in large dice
2 large sweet potatoes, cut in large dice 1 tablespoon, freshly chopped thyme (sage or rosemary) 3 tablespoons olive oil 2 teaspoons kosher salt
Red, Orange, Yellow, Purple & White
“Carrots are cultivated in all sorts of colors, ranging from incarnadine red to oyster white. Take advantage of the opportunity to use a mix of colors with consistent flavor.”
1. Preheat the oven to 400°F.
2. Spread the vegetables in one layer on the sheet pan, and sprinkle with the chopped thyme. Drizzle olive oil and sprinkle with salt, and toss well to coat.
3. Roast in the preheated oven for 25-30 minutes. Once the vegetables are tender and golden brown, remove them from the oven, taste for seasoning (add more salt if necessary), and serve.
Makes 6-8 servings.