Melange of Root Vegetables
Roasted with Fresh Thyme
(Smith & Hawken’s Gardener’s Community
Cookbook)
2 medium carrots,
peeled and sliced into ¼ inch-think rounds or strips (about 8
oz) |
2 T fresh thyme
leaves |
2 parsnips,
peeled and sliced into ¼ inch-think rounds or strips (about 8
oz) |
2 T olive
oil |
several Turtle
farm turnips, cut into 1-in dice (8 oz) |
1 T butter,
melted |
2 sweet potatoes,
peeled and cut into 1-in dice (1 lb) |
½ tsp
salt |
2 white potatoes,
peeled and cut into 1-in dice (1 ½ lbs) |
1 tsp cracked
black pepper |
Preheat oven to
375°. Place all vegetables in a large
bowl. Add the thyme, oil, butter,
salt and pepper and toss to coat.
Spread vegetables on a baking sheet large enough to hold them without
touching each other (or use 2 sheets).
Roast for 45 minutes, or until all the vegetables are tender but still
hold their shape.
Transfer the vegetables to a platter, and serve right away, or at room temperature. Or, serve over a cooked grain of your choice.