Roasted Root Vegetables With Shallots and Thyme

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READY IN: 1hr 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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