Happy New Year! It’s the right time to eat healthy – wait, it’s always the right time. Recently, we were invited to progressive dinner and it was so much fun! We started at one home for drinks and appetizers, on to a second for the entree with sides, and finished at a third house for dessert. Everything was delicious and we truly feasted, without the work of preparing all of the food and beverages! Plus I got to spend some time making new friends.
I was assigned to the entree group and got to make a side dish and contributed a melange of delicious roasted root vegetables. Root veggies are full of fiber and become sweet by roasting at high heat as the veggies caramelize. In sharing this recipe be reminded that even in the cold winter months, you can enjoy nutritious and delicious vegetables.
Roasted Root Vegetables
Serves 12 (or more)
- 1 large onion, peeled and cut into wedges
- 1 head of garlic cloves, separated and peeled
- 1 large rutabaga, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 bunch of beets (I used golden), peeled and chopped
- 4 medium carrots, peeled and chopped
- 4 medium parsnips, peeled and chopped
- 2 medium turnips, peeled and chopped
- 1/4 cup extra virgin olive oil
- 1 Tbs fresh thyme leaves
- salt and pepper
Preheat oven to 400 degrees and prepare two roasting pans with silicone pan liners, aluminum foil, parchment paper or spray with Pam or a similar product. Toss everything together in a large pan and divide evenly between the two pans. Roast for 30-40 minutes, depending on how small the vegetables are chopped, stirring half way through.