1 Parsnip, large 2 Carrots, medium 2 Rutabaga, medium 1 Golden Beet, large 1 Red Beet, large 2 Potatoes, blue or just regular russets 3 Shallots 7 Cloves Garlic
Peel all of the vegetables, minus potatoes. [optional]
Cut vegetables into long, somewhat narrow pieces.
I like to compare this cut to a large French fry.
Place vegetables into a large baking dish.
Peel garlic and shallots.
Cut shallots into quarters.
Add to the baking dish.
Sprinkle pepper and thyme over the vegetables.
Add the olive oil and rosemary.
Mix everything together.
Place baking dish into the oven.
Bake vegetables for a total of 80 minutes.
Gently mix vegetables every 20 minutes.
To Serve:
Remove cooked vegetables from dish and place onto a serving platter.
Take the roasted rosemary and break up the cooked leaves; Sprinkle over the vegetables.
Add a pinch of Kosher salt and serve.
New Taste Thinking:
Everybody should have a root vegetable recipe in their rotation. This recipe is great to serve as a holiday side dish. I chose blue potatoes today because they looked good at the store. Please use any kind of potato that you like.
