Roasted Root Vegetables
CATEGORIES
INGREDIENTS
  • Cooking Time: 30-45 minutes
  • Servings: 8
  • Preparation Time: 15 minutes
  • 1 lb. Carrots, peeled (optional), cut into bite sized pieces
  • 1 lb. Parsnips, peeled, cut into bite sized pieces
  • 1 lb. Rutabaga, peeled, cut into bite sized pieces
  • 1 lb. Turnips, peeled, cut into bite sized pieces
  • 1 lb. Yukon Gold potatoes, peeled (optional), cut into bite sized pieces
  • 1 med. Sweet onion, peeled, quartered
  • 2 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Fresh garlic, finely chopped
  • 2 Tbsp. Fresh thyme, stemmed but not chopped
  • Kosher salt and fresh ground black pepper to taste
DIRECTIONS
  1. Preheat oven to 400° F.
  2. Put all of the vegetables into a bowl large enough to stir or toss without spilling.
  3. Add the oil, garlic, thyme, salt and pepper.
  4. Stir or toss until all vegetables are coated with oil and seasonings.
  5. Place onto a large sheet pan and spread out to a single layer. Using a spatula, scrape the residual oil and seasonings from the bowl onto the top of the vegetables.
  6. Place into the preheated oven and roast for approximately 30 minutes. After 30 minutes, check for doneness. If not tender, cook for another 10 minutes.
  7. Serve immediately.
  8. Leftovers can be refrigerated for about a week and reheated in a sauté pan or in the oven.
RECIPE BACKSTORY
My wife and I are adopting a low carb diet and vegetables are an afterthought for many people. We have cut out most potatoes, pastas and rice (with occasional cheats