Roasted Root Vegetable
Cook Time
45 minutes
Ingredients
- 4 Shallots or 8 Pearl Onions – peeled and left whole
- 2 Parsnips – peeled and cut into long wedges
- 1 Beet – peeled and cut into chunks
- 1 Celery Root – peeled and cut into wedges
- 2 Carrots – peeled and cut into wedges
- 1/2 Fennel Bulb – cut into half inch slices
- 3 Tbsp Olive Oil
- 1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme Leaves
- Salt & Pepper
Directions
- Preheat the oven to 400 degrees.
- If you have a convection feature on your oven, use that.
- Toss the shallots, parsnips, beets, celery root, carrots and fennel with the olive oil, thyme, salt and pepper.
- Transfer them to a baking sheet and place in the oven for 45 minutes or until browned.
