Roasted root vegetables with thyme

November 20, 2006

Serves 6

1/2 cup olive oil 3 teaspoons chopped fresh thyme (reserve stems) 4 garlic cloves, smashed 2 medium beets, peeled and cut into 6 wedges Salt and pepper, to taste 2 medium carrots, halved lengthwise and crosswise 2 medium parsnips, halved lengthwise and crosswise 2 small onions, peeled and quartered 2 medium purple-topped turnips, cut into 6 wedges 2 medium Yukon Gold or Yellow Finn potatoes, cut into 6 wedges 1. Set the oven at 400 degrees and place three rimmed baking sheets inside.

2. In a small skillet heat the oil, thyme stems, and garlic over low heat for 5 minutes.

3. In a large bowl combine the beets, 1 teaspoon of the oil mixture, 1/2 teaspoon chopped thyme, salt, and pepper. Arrange the beets in one layer on a hot baking sheet.

4. After 15 minutes, use the same bowl to combine the carrots, parsnips, onions, 1 tablespoon of the oil mixture, 1 1/2 teaspoons chopped thyme, salt, and pepper. Arrange on the second hot sheet.

5. After 10 minutes, combine the turnips, potatoes, 2 teaspoons of the oil mixture, 1 teaspoon chopped thyme, and salt and pepper. Arrange on the third sheet.

6. Roast the vegetables 20 minutes more, turning once. In a large bowl or platter, combine all the vegetables. Sprinkle with the remaining oil, and add salt and pepper, if you like. Keri Fisher