Roasted Winter Root Vegetables

Name: Roasted Winter Root Vegetables
Ingredients: 1 lb sweet potatoes or 1 lb yam, peeled; 12 lb parsnip, peeled; 12 lb rutabaga, peeled; 12 lb carrot, peeled; 8 -10 shallots; 3 tablespoons extra virgin olive oil; 2 -4 garlic cloves, coarsely chopped; 1 -2 teaspoon fresh thyme leave (or 1/4 t. dried); salt; fresh ground black pepper

10 ingredients

7 steps

Ingredients

1 lb sweet potatoes or 1 lb yam, peeled
12 lb parsnip, peeled
12 lb rutabaga, peeled
12 lb carrot, peeled
8 -10 shallots
3 tablespoons extra virgin olive oil
2 -4 garlic cloves, coarsely chopped
1 -2 teaspoon fresh thyme leave (or 1/4 t. dried)
salt
fresh ground black pepper

Directions

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.