Roasted Root Vegetables

Root vegetables are an amazing source of earthy flavor, but we rarely bring them home from the market. For holiday dinners this season we wanted to try something new. This recipe makes an amazing side with your favorite protein, and is just as good as cold leftovers as a snack—especially after a cold, winter run.

We’ve whipped up these roasted root vegetables three times since the holidays, and I see it becoming a fairly regular staple throughout the year. While we use carrots, red onion, beets, and parsnips in the recipe below, feel free to be creative with whatever root vegetables you have available (and let us know how it turns out!). I’ll take a mixture like this over mashed potatoes or pasta any day.

Ingredients
6 medium carrots chopped, roughly 2 1/2 C
2 large parsnips, peeled and chopped, roughly 2 1/2 C
1 medium red onion chopped, roughly 1 1/2 C
8 whole cloves garlic
2 large beets chopped, roughly 4 C
1/2 C extra virgin olive oil
1/4 C honey
4 sprigs dried thyme
Pinch of salt
Pinch of pepper

Method

Preheat to 425ºF. Cut vegetables and toss veggies together in a large bowl.

Pour in olive oil, honey, thyme, salt, and pepper. Toss everything until veggies are well coated.

Add the vegetables to your roasting pan. Roast for 20 minutes covered with foil. Remove the foil, mix with a spoon, and roast for another 20 minutes.

Mix again, and roast for a final 10 minutes.

Give a final mix and allow to cool for 3-5 minutes. Serve alone, or as a side. Don’t forget—this is awesome cold for leftovers.

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