Roasted Root Vegetables with Shallots and ThymeCourse: DinnerCuisine: AmericanDifficulty: EASY
This is another Fall/Winter dish I love. It is easy to put together and can be made ahead of time. This goes well with poultry and pork. It has great flavor and is always a hit. Sometimes I make it and we eat the leftovers for a couple days. It is a great dish. I also like to add Brussel Sprouts or/and cauliflower.
16 small unpeeled red potatoes (around 2 inches in diameter), about 4 lbs
2 large parsnips
4 carrots, about 1 1/2 lbs
2 lg fennel bulbs
16 lg shallots, about 3 lbs, peeled
8-10 brussel Sprouts or lg head of cauliflower
3 Tablespoons olive oil
Salt and fresh ground pepper
3 lg cloves garlic, minced
1 Tablespoon minced fresh Thyme
- Preheat oven to 400 Roast if you have that on your oven, if not bake is fine. Halve the potatoes, if small, quarter if big, and place in a lg roasting dish or on a parchment lined baking sheet.
- Peel the parsnips and carrots then halve lengthwise and cut into 2 inch pieces. Trim and core fennel and cut into wedges about 1/2 inch thick. If using Brussels or and cauliflower, trim outer leaves from Brussels and cut up cauliflower into individual florets.
- Place all in a roasting pan except garlic and thyme, and add the olive oil. Toss vegetables so that they all are covered. Season with salt and fresh ground pepper.
- Roast vegetables, stirring every 10 minutes with a wooden spoon so they brown evenly until almost tender, about 30-40 minutes. Add in the garlic and thyme and give a good mix and continue to roast until all the vegetables are golden and tender when pierced with a knife, about 15 more minutes. Serve warm. Garnish with extra thyme.