Roasted Root Vegetables With Shallots and Thyme
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 16 small unpeeled red potatoes, each about 2 inches in diameter
- 2 large turnips, about 1 lb total weight
- 2 large parsnips
- 4 carrots, about 1 1/2 lb total weight
- 2 fennel bulbs
- 16 large shallots
- 3 tablespoons olive oil
- kosher salt
- fresh ground black pepper
- 3 garlic cloves, minced
- 1 tablespoon minced fresh thyme (or 1 t. dried crumbled)
directions
- Preheat oven to 400 degrees.
- Prepare all the vegetables for roasting.
- Halve the small potatoes.
- Peel the turnips and cut them into wedges ½ inch thick.
- Peel the parsnips and carrots, then halve them lengthwise and cut into pieces 2 inches long.
- Trim and core the fennel bulbs, then cut lengthwise into wedges ½ inch thick.
- In a large gratin dish or roasting pan, combine the potatoes, turnips, parsnips, carrots, fennel, and shallots.
- Add the olive oil and use your hands to toss the vegetables, coating them evenly.
- Season with kosher salt and pepper and toss again to coat evenly.
- Roast the vegetables, stirring every 10 minutes with a wooden spoon so they brown evenly, until almost tender, 30-40 minutes.
- Sprinkle with the garlic and thyme and stir well.
- Roast until all the vegetables are golden brown and tender when pierced with a knife, about 15 minutes longer.
- Serve warm.
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