Kathryn’s roasted vegetables

These creamy, savory veggies are a fine accompaniment to many a dish. Serve them with Field Roast or Gardein, plus rice and mushrooms, and you have a satisfying cold-weather meal.

Starch reminder: Caramelize without burning.

Starch reminder: Root veggies with unforgettable taste

3 Yukon Gold (or other young) potatoes, cut into quarters
1 parsnip
2 young carrots, with a bit of stem
1 turnip
1 white onion, cut into quarters
1 beet (optional)
thyme (fresh or dried)
olive oil
Serves 2

Peel vegetables except potatoes; cut into chunks 1 ½ to 2 inches long (shorter for potatoes and turnips, longer for carrots and parsnips). Boil potatoes in salted water for 5 minutes. Add vegetables to casserole dish(es); avoid crowding. Drizzle with olive oil. Sprinkle with salt, pepper, and thyme. Toss. Bake at 400 for 45 minutes, stirring at 15-minute and half-hour mark. Bake uncovered for first 15 minutes and covered for remaining half hour. Cook (optional) beets in a separate casserole dish. Store leftover turnip and parsnip chunks for another meal.


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