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Assorted Root Vegetables
Thu, January 1, 2015
Roasted Root Vegetables
This tasty recipe was given to me by my sister. Root vegetables are some of the most underrated foods, with the exception of carrots and potatoes of course! You'll not only enjoy this dish but your health will thank you for it!

Ingredients:
  • ½ lb. carrots                                            
  • ½ lb. small white turnips
  • ½ lb. parsnips                                         
  • 1 celery root, (about ½ lb.)
  • ½ lb. small red potatoes                                   
  • 1 whole head of garlic, separated into cloves and peeled
  • ¼ cup extra virgin olive oil           
  • 2 Tbsp chopped fresh thyme (reserve ½ Tbsp til end)
  • Salt & freshly ground pepper

Directions:

Preheat oven to 425 degrees.

Peel the carrots, parsnips, turnips and celery root and cut into 1-inch chunks. Cut the unpeeled potatoes into 1-inch chunks (depending on size, just slice in half, gives a nice appearance). Combine all the vegetables and the garlic cloves in a large, shallow roasting pan or rimmed baking sheet. Drizzle evenly with the olive oil and sprinkle evenly with 1 ½ Tbsp of the thyme. Season with salt and pepper. Toss to coat the vegetables evenly with the seasonings, then spread them out in a single layer.

Roast the vegetables for 10 minutes. Reduce the oven temperature to 350 degrees and continue to roast the vegetables, stirring 1 or 2 times, until golden, caramelized, and tender when pierced with a fork, 34-45 minutes longer.

Remove the pan from the oven and season the vegetables to taste with salt and pepper. Transfer the vegetables to a serving bowl, sprinkle with the remaining ½ Tbsp. thyme.  **Serve at once.

**Variation:  Add orange juice mixture (see below) to roasted veggies.

Mix into a measuring cup the following ingredients. After removing roasted vegetables to the serving bowl, add the thyme and pour orange juice mixture over roasted vegetables. Let sit for 5 minutes before serving. 

Ingredients:
  • ¼ cup orange juice                             
  • 2 Tbsp fresh lemon juice
  • 1 ½ Tbsp Balsalmic vinegar

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