Roasted Root Vegetables With Shallots and Thyme

In ‘Williams-Sonoma: Christmas’

• Ready In: 1 hr 40 mins
• Serves: 10

Ingredients

• 16  small  unpeeled  red potatoes, each about 2 inches in diameter
• 2  large turnips, about 1 lb total weight
• 2  large parsnips
• 4  carrots, about 1 1/2 lb total weight
• 2  fennel bulbs
• 16  large shallots
• 3  tablespoons olive oil
•  kosher salt
•  fresh ground black pepper
• 3  garlic cloves, minced
• 1  tablespoon  minced fresh thyme (or 1 t. dried crumbled)

Directions

1. Preheat oven to 400 degrees.
2. Prepare all the vegetables for roasting.
3. Halve the small potatoes.
4. Peel the turnips and cut them into wedges ½ inch thick.
5. Peel the parsnips and carrots, then halve them lengthwise and cut into pieces 2 inches long.
6. Trim and core the fennel bulbs, then cut lengthwise into wedges ½ inch thick.
7. In a large gratin dish or roasting pan, combine the potatoes, turnips, parsnips, carrots, fennel, and shallots.
8. Add the olive oil and use your hands to toss the vegetables, coating them evenly.
9. Season with kosher salt and pepper and toss again to coat evenly.
10. Roast the vegetables, stirring every 10 minutes with a wooden spoon so they brown evenly, until almost tender, 30-40 minutes.
11. Sprinkle with the garlic and thyme and stir well.
12. Roast until all the vegetables are golden brown and tender when pierced with a knife, about 15 minutes longer.
13. Serve warm.