Roasted Winter Root Vegetables

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb sweet potatoes or 1 lb yam, peeled
• 1/2 lb parsnip, peeled
• 1/2 lb rutabaga, peeled
• 1/2 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

Recipe

• 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.