Roasted Root Veggies is a delectable and wholesome dish that showcases the natural flavors and textures of various root vegetables. This dish has its roots in traditional European cuisine, where roasted vegetables have been enjoyed for centuries. The combination of red potatoes, red onions, carrots, turnips, parsnips, and rutabaga creates a delightful medley of sweet and savory flavors, making it a perfect side dish for any meal. The vegetables are seasoned with aromatic dried thyme and a touch of pepper, then roasted to perfection, resulting in tender and caramelized root veggies with a hint of crispiness. Whether served on its own or alongside your favorite main course, Roasted Root Veggies is sure to be a crowd-pleaser.

PREP: 15 MIN.

BAKE: 1 HOUR

MAKES: 15 SERVINGS

INGREDIENTS

• 3 large red potatoes, cut into 1-inch cubes
• 1 large red onion, cut into wedges
• 5 medium carrots, halved and quartered
• 2 medium turnips, peeled and quartered
• 2 medium parsnips, peeled and cut into ¼-inch strips
• 1 small rutabaga, peeled and cut into ¾-inch cubes
• 2 tablespoons canola oil
• 1 teaspoon dried thyme
• ⅛ teaspoon pepper

INSTRUCTIONS

1. Cut 3 large red potatoes into 1-inch cubes.
2. Cut 1 large red onion into wedges.
3. Halve and quarter 5 medium carrots.
4. Peel and quarter 2 medium turnips.
5. Peel and cut 2 medium parsnips into ¼-inch strips.
6. Peel and cut 1 small rutabaga into ¾-inch cubes.
7. In a large bowl, combine all the prepared vegetables.
8. Add 2 tablespoons of canola oil to the bowl.
9. Sprinkle 1 teaspoon of dried thyme over the vegetables.
10. Add ⅛ teaspoon of pepper for a touch of heat.
11. Preheat your oven to 425°F (220°C).
12. Coat a 15x10x1-inch baking pan with cooking spray to prevent sticking.
13. Transfer the seasoned vegetables to the prepared baking pan.
14. Arrange them evenly in a single layer for even roasting.
15. Place the baking pan in the preheated oven, uncovered.
16. Roast the vegetables for 40-50 minutes or until they are tender.
17. Stir the vegetables occasionally to ensure even cooking and caramelization.
18. Once the Roasted Root Veggies are tender and slightly crisp, remove them from the oven.
19. Transfer the vegetables to a serving dish and serve hot as a delicious side dish with your preferred main course.

Enjoy the delightful flavors and wholesome goodness of Roasted Root Veggies with your friends and family!

SERVING SUGGESTIONS:

• Roasted Root Veggie Salad: Create a refreshing and hearty salad by tossing the Roasted Root Veggies with fresh mixed greens, baby spinach, or arugula. Drizzle with a light vinaigrette dressing made with balsamic vinegar, olive oil, and a touch of honey. Top the salad with some crumbled feta cheese or toasted nuts, such as walnuts or pecans, for added texture and flavor. This salad is not only visually appealing but also a nutritious and delicious way to enjoy the roasted veggies.
• Roasted Root Veggie Wrap: Transform the Roasted Root Veggies into a satisfying wrap by layering them in a warm whole-grain tortilla. Add some hummus or your favorite spread as a base, then pile on the roasted veggies. For an extra burst of freshness, top the wrap with a handful of baby spinach or arugula. You can also add some sliced avocado or a dollop of Greek yogurt for creaminess. Roll up the wrap tightly and enjoy it as a wholesome and portable lunch or dinner option.