Roasted Winter Vegetables
- 16 thyme sprigs, divided
- 4 medium beets, peeled and quartered
- 4 carrots, peeled and cut in half lengthwise
- 2 medium turnips, peeled and quartered
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 unpeeled garlic cloves
- 2 medium red onions, peeled and cut lengthwise into quarters
- 2 fennel bulbs, cored and cut lengthwise into quarters
- 1 teaspoon chopped fresh thyme
- Preheat oven to 425u0b0.
- Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a jelly-roll pan. Bake at 425u0b0 for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally.
- Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 425u0b0 for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.
thyme, beets, carrots, extravirgin olive oil, salt, freshly ground black pepper, garlic, red onions, fennel bulbs, thyme
Taken from www.myrecipes.com/recipe/roasted-winter-vegetables (may not work)