Roasted Root Vegetables With Shallots And Thyme Recipe

Name: Roasted Root Vegetables With Shallots And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 small unpeeled red potatoes, each about 2 inches in diameter; 2 large turnips, about 1 lb total weight; 2 large parsnips; 4 carrots, about 1 1/2 lb total weight; 2 fennel bulbs; 16 large shallots; 3 tablespoons olive oil; kosher salt; fresh ground black pepper; 3 garlic cloves, minced; 1 tablespoon minced fresh thyme (or 1 t. dried crumbled)

Servings: persons

16 small unpeeled red potatoes, each about 2 inches in diameter
2 large turnips, about 1 lb total weight
2 large parsnips
4 carrots, about 1 1/2 lb total weight
2 fennel bulbs
16 large shallots
3 tablespoons olive oil
kosher salt
fresh ground black pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme (or 1 t. dried crumbled)

1
Preheat oven to 400 degrees.
2
Prepare all the vegetables for roasting.
3
Halve the small potatoes.
4
Peel the turnips and cut them into wedges 1/2 inch thick.
5
Peel the parsnips and carrots, then halve them lengthwise and cut into pieces 2 inches long.
6
Trim and core the fennel bulbs, then cut lengthwise into wedges 1/2 inch thick.
7
In a large gratin dish or roasting pan, combine the potatoes, turnips, parsnips, carrots, fennel, and shallots.
8
Add the olive oil and use your hands to toss the vegetables, coating them evenly.
9
Season with kosher salt and pepper and toss again to coat evenly.
10
Roast the vegetables, stirring every 10 minutes with a wooden spoon so they brown evenly, until almost tender, 30-40 minutes.
11
Sprinkle with the garlic and thyme and stir well.
12
Roast until all the vegetables are golden brown and tender when pierced with a knife, about 15 minutes longer.
13
Serve warm.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 small unpeeled red potatoes, each about 2 inches in diameter, 2 large turnips, about 1 lb total weight, 2 large parsnips, 4 carrots, about 1 1/2 lb total weight, and more.

Yes, Roasted Root Vegetables With Shallots And Thyme falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables With Shallots And Thyme

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