Roasted Root Veggies

This basic recipe  for roasted winter root veggies is one we turn to again and again with different mixtures depending on what's at the market. I love how, after about 15 minutes, the kitchen is perfumed with a deep, sweet scent that lingers well past dinner. These seasonal winter vegetables are super versatile too. Serve them with anything–or on their own–or fold them into pasta or a frittata. And it's a perfect recipe to practice your knife skills. 10 cups (1-inch-cubed) mixed root vegetables (like turnips, parsnips, sweet potatoes, carrots, celery root and rutabaga) 2 cups thickly sliced onion 2 tablespoons extra-virgin olive oil Sea salt and freshly ground black pepper 3 sprigs of thyme 2 tablespoons cider vinegar Preheat oven to 450 F. In a large bowl, toss vegetables with olive oil and a pinch of salt and pepper. Spread into a large roasting pan and lay thyme sprigs on top. Roast for 45 minutes, turning the vegetables with a sturdy spatula every 10 minutes after the first 15 minutes. Vegetables should be caramelized on the outside and tender on the inside, and some will be slightly charred and collapsed. When vegetables are done, remove from oven, pour in vinegar and toss to coat, scraping up and bits stuck to the bottom of the pan. Season with additional salt and pepper if desired. Serves 8  
This basic recipe  for roasted winter root veggies is one we turn to again and again with different mixtures depending on what's at the market. I love how, after about 15 minutes, the kitchen is perfumed with a deep, sweet scent that lingers well past dinner. These seasonal winter vegetables are super versatile too. Serve them with anythingor on their ownor fold them into pasta or a frittata. And it's a perfect recipe to practice your knife skills.

Ingredients

  • 10 cups mixed root vegetables (like turnips, parsnips, sweet potatoes, carrots, celery root and rutabaga), cut into 1-inch-cubes
  • 2 cups onion, thickly sliced
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 3 sprigs thyme
  • 2 tablespoons cider vinegar

Instructions

  • Preheat oven to 450°F.
  • In a large bowl, toss vegetables with olive oil and a pinch of salt and pepper. Spread into a large roasting pan, and lay thyme sprigs on top.
  • Roast for 45 minutes, turning the vegetables with a sturdy spatula every 10 minutes after the first 15 minutes. Vegetables should be caramelized on the outside and tender on the inside, and some will be slightly charred and collapsed.
  • When vegetables are done, remove from oven, pour in vinegar and toss to coat, scraping up and bits stuck to the bottom of the pan. Season with additional salt and pepper, if desired.
Servings: 8
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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