Roasted Winter Vegetables

11 ingredients
3 steps

Ingredients

  • 16 thyme sprigs, divided
  • 4 medium beets, peeled and quartered
  • 4 carrots, peeled and cut in half lengthwise
  • 2 medium turnips, peeled and quartered
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 unpeeled garlic cloves
  • 2 medium red onions, peeled and cut lengthwise into quarters
  • 2 fennel bulbs, cored and cut lengthwise into quarters
  • 1 teaspoon chopped fresh thyme

Directions

  1. 1
    Preheat oven to 425°.
  2. 2
    Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a jelly-roll pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally.
  3. 3
    Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 425° for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.

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