Unrecipe of the Week

My produce bin was filled with an eclectic array of root vegetables. I had turnips, sweet potatoes, carrots, onions and radishes. I also had some fresh herbs leftover from Thanksgiving. As a much needed break from the sweetness and heaviness of holiday side dishes,this one was a winner. So easy, and so clean, I ended up eating this as my meal!

Roasted Root Vegetables:

Use any combination of root vegetables including: potatoes,sweet potatoes, carrots, parsnips, turnips, radishes, onions, garlic, shallots etc.

I used fresh thyme, but any herbs would work as well.

Cut root vegetables into chunks. Toss with a little olive oil, salt and pepper. Sprinkle with fresh herbs.
Roast in the oven at 400 degrees for about 40 minutes, or until the vegetables are softened. Stir once after about 25 minutes or so.

The vegetables will get a brown, slightly caramelized tinge to them.

Enjoy!!!

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