Author Notes: Use any combination of root vegetables you like for an easy, versatile side that works with pretty much any main dish. —Merrill Stubbs
Serves: 4
Ingredients
-
1 1/2
cups chopped carrots (3/4 inch)
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1 1/2
cups chopped parsnips (3/4 inch)
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1 1/2
cups chopped sweet potatoes (3/4 inch)
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2
tablespoons extra virgin olive oil
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1/2
teaspoon kosher salt
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1
teaspoon finely chopped fresh thyme (or other woodsy herb of your choice)
Directions
- Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment (or don’t if you’re lazy like me and don’t mind the extra caramelization).
- Using your fingers, toss the vegetables with the oil, salt and thyme — I do this right on the baking sheet so as not to dirty a bowl.
- Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are crisp and tender, another 10 to 20 minutes. Serve hot, warm or at room temp. (I like to keep a batch of these in the fridge all week so I can press them into service at any time.)
Photo by James Ransom