We are deep in the middle of root vegetable season, and I wanted to share a simple and delicious recipe you can try with our current harvest.
Roasted Root Vegetable Medley
Ingredients:
2 large carrots, peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
2 medium-sized sweet potatoes, peeled and cut into chunks
1 medium-sized red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, and red onion.
Drizzle the olive oil over the vegetables and sprinkle with thyme, rosemary, salt, and pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown, stirring halfway through.
Remove from the oven and garnish with fresh parsley before serving.
Pick up all these root veggies at the markets this week to give it a try. Let us know what you think!