Thursday, January 13, 2011

Roasted Vegetables and Apples


Roasting a pan-full of winter root vegetables is a great way to come off the sugar high from the holidays.  The carrots, sweet potatoes, and apples lend a natural sweetness and roasting them allows the vegetables to retain their nutrients.  Be careful when you peel the beets--they stain!  Feel free to add more of each vegetable as you wish!

Roasted Vegetables and Apples
Adapted from A Thought for Food

3 carrots
1 sweet potato
2 beets
1 parsnip
1 large red onion 
2 firm apples (I used Gala), sliced and unpeeled
1/4 cup olive oil
parsley, chopped coarsely 
1/4 tsp. thyme, preferrably fresh
salt and pepper, to taste.

Directions:
Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.

Peel all of the root vegetables and cut into thick pieces.  Place them in a large mixing bowl and toss with olive oil, salt and pepper.  Slice the apples into wedges. 

Spread the vegetables, apples, parsley, and thyme out on a baking sheet (or multiple baking sheets if needed) and bake until they are tender, about 25-30 minutes.  Cook under the broiler for 3-5 minutes, until crispy on top (keep your eye on this, because you don't want them to burn).  Serve hot.

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