Jan 23, 2013
Root vegetables are available year round in the stores, but they traditionally adorn our tables in fall and winter. And rightly so. Rich in flavor, vitamins, and dietary fiber, root vegetables are the right choices for the cooler months. They are a perfect source of carbohydrates to keep you fueled up in the cold weather. They’re also pretty easy to cook. I prefer roasting them to bring out their sweetness. If you can find them, beets come in a wonderful array of colors! For this recipe I used three different types of beets and they were just beautiful. I normally don’t cook with added oil, but for roasting I use a bit of olive oil to seal in their moisture and help with caramelization.
- 3 medium red beets
- 2 medium candy cane beets
- 2 medium yellow beets
- 1 large red onion
- 3 carrots
- 2 parsnips
- 1 TBS olive oil
- 1 TBS dried thyme
- Preheat oven to 425 degrees F.
- Chop veggies into rather large chunks, about 2 inches. When chopping the onion, try to leave the layers bunched together to prevent them from burning (see photos).
- Place all veggies, thyme and olive oil in a large bowl and toss to combine.
- Arrange onto a cookie sheet so that they are close together but in a single layer. You may need to use two sheets for this.
- Roast for about 45 minutes, until tender (uncovered), turning occasionally to ensure even cooking.