Roasted Root Vegetables

Thursday, December 6, 2012

Roasted Root Vegetables with Thyme

Roasted root vegetables make a lovely side dish. I made these last night and we ate them as a side to Shrimp Mark Bittman's Way. These would be great with a roast chicken or even for breakfast with some lovely sunny side up eggs.

You can really improvise here as was what veggies you include but the key is to cut them into uniform pieces so that they cook at the same time.

I used:

2 turnips
2 pasnips
2 sweet potatoes
a few sprigs of thyme
3 tbsp of grape oil
Salt and pepper to taste

Preheat oven to 425 degrees. Peel and cut all your veggies. Toss in a large bowl with oil salt, pepper and thyme. Roast tossing every 15 minutes or so for about 45 minutes total. Put under broiler on high for a few minutes at the end.

Veggies tossed with salt and herbs ready for roasting

Dinner is served: Shrimp "Mark Bittman's Way" and Roasted Root Vegetables

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