This winter, one of my new discoveries is a flavorful combination of roasted root vegetables. I look for a colorful variety; garnet yams, carrots, purple potatoes and creamy white parsnips. If you aren’t familiar with parsnips, they are worth hunting for in your local produce section. They belong to a category called aromatics. These are vegetables like onions, celery, leaks and carrots that add aroma and layers of flavor to a dish. Parsnips have a sweet, slightly spicy, liquorish-like taste. This recipe is vegan, and easy to prepare in advance. Eating your vegetables never tasted so good.
roasted root vegetables
- 1 pound sweet potatoes, peeled
- ½ pound garnet yams or purple potatoes
- ½ pound beets, red or golden, scrubbed clean
- ½ pound carrots, peeled and halved lengthwise
- 1 parsnip, medium sized, peeled and halved lengthwise
- ½ red onion, peeled
- 6 garlic cloves, peeled
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh thyme, or 2 teaspoons dried thyme
- 1 tablespoons fresh rosemary, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- Rosemary sprigs for garnish
Heat the oven to 400°F and place an oven rack in the bottom. Line a rimmed baking sheet with parchment paper.
Slice all vegetables into chunks roughly 1½ inches wide.
Place cut vegetables into a large mixing bowl. Add the olive oil, thyme, cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs. Transfer to the prepared baking sheet.
Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges.
Return the baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn brown, another 15-25 minutes.
Transfer to a serving bowl and garnish with rosemary sprigs.