Roasting winter vegetables makes them sweeter and even more delicious.
Total Time: 1 hr. 5 min.
Prep Time: 25 min.
Cooking Time: 40 min.
Yield: 8 servings, about 1¼ cups each
1 lb. winter squash, peeled, seeded, cut into 1½-inch pieces
1 lb. parsnips, peeled, cut into 1½-inch pieces
1 large sweet potato, peeled, cut into 1½-inch pieces
2 large carrots, cut into 1½-inch pieces
2 medium beets, cut into 1½-inch pieces
2 medium yellow onions, peeled, quartered
5 tsp. olive oil
2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme)
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1. Preheat oven to 425°F.
2. Line two large baking sheets with foil. Set aside.
3. Combine squash, parsnips, sweet potato, carrots, beets, and onions in a large bowl; mix well.
4. Add oil, thyme, salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets.
5. Bake, mixing twice, for 35 to 40 minutes, or until tender and golden brown.