Bloomington Thanksgiving dinner 2011: Thyme Infused Roasted Root Vegetables

This is another tear out from Vegetarian Times from 1990 something. Simple, easy and full flavor. You can adjust the final result by using more sweet vegetables like shallots, carrots and parsnips. I did this and upped the percentage of potatoes for a certain carboholic in the house.

I use all organic produce for this and Bloomingfoods on the east side is by far the best place for a great assortment of seasonal root vegetables.

Thyme Infused Roasted Root Vegetables

• 8 medium shallots, peeled
• 2 medium red-skin potatoes, cut into 1 1/2 inch chunks
• 2 medium parsnips, peeled and cut into 1 1/2 inch chunks
• 4 medium carrots, peeled and cut into 1 1/2 inch pieces
• 1 small rutabaga, peeled and cut into 1 1/2 inch chunks
• 1 turnip, peeled and cut into 1 1/2 chunks
• 2 cloves of garlic, minced
• 5 branches of fresh thyme
• 1/4 cup olive oil
• 1 tsp salt and 1 tsp pepper

Preheat your oven to 450.

In a large bowl, combine all ingredients and toss to coat evenly with oil, salt and pepper. Pour mixture onto a sheet pan/rimmed baking sheet and spread evenly for best browning of the vegetables. Roast for 35 or 40 minutes. Remove from the oven and let rest for a few minutes. Then scrape loose all the vegetables with a metal spatula and serve with a garnish of a thyme sprig.

You can make this the day before, refrigerate and then reheat in the oven for 15 minutes prior to serving at whatever temperature you are baking other dishes or at 350 degrees.