Roasted Root Vegetables With Shallots And Thyme

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 16 small unpeeled red potatoes, each about 2 inches in diameter
• 2 large turnips, about 1 lb total weight
• 2 large parsnips
• 4 carrots, about 1 1/2 lb total weight
• 2 fennel bulbs
• 16 large shallots
• 3 tablespoons olive oil
• kosher salt
• fresh ground black pepper
• 3 garlic cloves, minced
• 1 tablespoon minced fresh thyme (or 1 t. dried crumbled)

Recipe

• 1 preheat oven to 400 degrees.
• 2 prepare all the vegetables for roasting.
• 3 halve the small potatoes.
• 4 peel the turnips and cut them into wedges ½ inch thick.
• 5 peel the parsnips and carrots, then halve them lengthwise and cut into pieces 2 inches long.
• 6 trim and core the fennel bulbs, then cut lengthwise into wedges ½ inch thick.
• 7 in a large gratin dish or roasting pan, combine the potatoes, turnips, parsnips, carrots, fennel, and shallots.
• 8 add the olive oil and use your hands to toss the vegetables, coating them evenly.
• 9 season with kosher salt and pepper and toss again to coat evenly.
• 10 roast the vegetables, stirring every 10 minutes with a wooden spoon so they brown evenly, until almost tender, 30-40 minutes.
• 11 sprinkle with the garlic and thyme and stir well.
• 12 roast until all the vegetables are golden brown and tender when pierced with a knife, about 15 minutes longer.
• 13 serve warm.