Roasting is a great way to use seasonal vegetables at any time of year — just adjust the recipe to the vegetables you have at home. By leaving the skin on when able, you will... get more fiber and nutrients. Use this as a side with roasted chicken or a baked fish, part of a Nourish Bowl, or as a base for a soup. See the Chef Tips for more recommended veggie combos.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Cut the carrots, potatoes, rutabaga, and red onion into similar-sized pieces, approximately 1-inch thick. This ensures even baking.
In a large bowl, toss the cut carrots, potatoes, rutabaga, and red onion with olive or avocado oil, dried thyme, sea salt, and black pepper.
Transfer the vegetables to the baking sheet, arranging them in a single layer.
Roast the vegetables on the middle rack of the oven for 20 minutes. Gently stir the vegetables, rotate the baking sheet, and bake for another 20 minutes or until tender and golden brown around the edges.
Chef Tips
When using an unlined sheet pan, the vegetables have direct contact with the hot surface, allowing for better and faster caramelization. On the other hand, parchment paper creates a barrier that inhibits direct contact and helps retain moisture in vegetables.
In addition to vegetable combinations, try using different herbs or spices, either fresh or dried. Some examples are rosemary, oregano, or basil.
Other vegetable variations are suggested below but the combinations are endless. – Broccoli, peppers, mushrooms and onions – Zucchini, peppers, asparagus, onion – Butternut squash, parsnips, onions, sweet potatoes, red potatoes
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