Roasted Winter Root Vegetables

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 medium rutabaga, peeled and cut into cubes
• 2 large carrots, peeled and cut into pieces approx. the same size as the rutabega cubes
• 2 large parsnips, peeled an cut the same size as the carrots
• 7 -8 shallots, peeled
• 6 cloves garlic, peeled
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 3 tablespoons olive oil
• kosher salt
• fresh ground black pepper
• 2 tablespoons water

Recipe

• 1 oven to 400 degrees.
• 2 cover a sheet pan with foil.
• 3 toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.
• 4 pour into the sheet pan, spreading them out so they lay in a single layer.
• 5 pour the water into the pan, cover with foil, bake for about 30 minutes.
• 6 take the foil off the pan, and continue to roast, stirring once, until softened and beginning to brown, probably another 20 minutes.
• 7 serve warm.