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ROASTED ROOT VEGETABLES
1 large celery root
6 small turnips
6 medium parsnips
6 baby carrots
6 fingerling potatoes
2 Tbsp olive oil
1 tsp chopped fresh thyme leaves
kosher salt to taste
Preheat oven to 375. Peel and trim celery root, turnips and parsnips, cut into bite size pieces. Place in a roasting pan. Add carrots, potatoes and olive oil. Toss until veggies are coated with oil. Sprinkle with thyme and salt and toss again. Add a dash of water to the pan. Cover with foil and roast 30 minutes. Uncover and roast 15 minutes or until potatoes are tender and veggies are slightly browned. Serves 6 |
