Why didn’t anyone serve vegetables like this when I was a kid?? They not only look beautiful with their glossy jewel tones and crispy caramelized edges, but they have amazing flavor. Mmmm…crunchy, slightly salty, accented with the sweetness of fresh thyme. Best of all, the roasting process could not be easier! Try these as a side dish to a holiday ham or turkey, or just them shine alone as a vegetarian course. Make sure you save the leftovers—just warm them up and arrange them atop fresh greens for a healthy and delicious salad.
Thyme-Scented Roasted Vegetables
Makes about 8 servings
6 cups assorted fresh vegetables (such as brussels sprouts, beets, carrots, parsnips, sweet potatoes, and onion)
3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
Fresh ground pepper, to taste
• Preheat oven to 450°F.
• Rinse and lightly scrub vegetables. Dry thoroughly. Pare vegetables if necessary. Cut all vegetables into uniform pieces, about 1 inch each.
• In large bowl, toss vegetables with olive oil, thyme, salt and pepper.
• Grease the bottom of a shallow roasting pan (not glass) or jelly-roll pan. Spread the vegetables in the pan in a single layer. Do not crowd the vegetables.
• Roast vegetables, stirring every ten minutes, about 30 minutes or until tender and lightly browned.