Roasted Root Vegetables


2 large yams or sweet potatoes, cut into half inch wedges
1 large onions, cut into half inch wedges
4 medium parsnips, peeled and cut into 1 inch chunks
3 bunches of white baby turnips (about 24 total)
4 carrots, peeled and cut into 1 inch chunks
12 sprigs of fresh thyme
1 1/2 tablespoon olive oil
4 tablespoons water
2 tablespoons butter to finish (optional)
1 Preheat oven to 500°F.

2 In a baking pan large enough to hold the vegetables in a single layer, toss all vegetables with olive oil and salt and pepper to taste. Lay thyme sprigs over the vegetables and then roast in middle of oven for 20 minutes, or until they begin to brown.

3 Remove pan from oven. Gently remove thyme sprigs, allowing some of the thyme leaves to fall into the vegetables.

4 Deglaze the pan by quickly pouring in the water then stirring gently to scrap brown bits from bottom. If desired, toss with butter.

servings  use metric
original recipe yield: 8 Servings
Notes Roasted beets are a nice addition, but must be roasted separately. After roasting, place the beets on the finished vegetables carefully to prevent discoloring from the beet juice.

If you use our recipes - please give foodie kitchen credit and link to