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
1 sweet potato
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.
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.