Roasted Winter Root Vegetables

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Total Time
1hr 10mins
30 mins
40 mins

In 'Williams-Sonoma Vegetable'

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  1. Preheat the oven to 425°.
  2. Cut the sweet potatoes, parsnips, rutabagas, and carrots into large two-bite chunks (about 1 1/2 inches).
  3. Peel the shallots; leave them whole if they are small or halve them if they are large.
  4. Place all the vegetables in a roasting pan that is large enough to accommodate them in a single layer.
  5. Drizzle the vegetables with the olive oil and sprinkle with the garlic, thyme, and salt and pepper to taste.
  6. Roast the vegetables, turning them once or twice to ensure even cooking, until they are tender when pierced with a fork and browned at the edges, 35-40 minutes.
  7. Serve at once.