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.