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What’s not to love about roasted veggies? You can never have too many recipes for roasting all sort of veggies can you? Or, at least I can’t! I have been making these for it seems decades! If you don’t have fresh thyme growing in your garden, you might want to consider it! The workhorse herb of cooking, so lovely!
24 pearl onions (or cipolline onions), blanched & peeled**
18 (1”) pieces of turnip/rutabaga
18 (1”) pieces of carrot
1/3 – ½ cup EVOO
Salt & freshly ground black pepper to taste
2 Tbsp. chopped fresh thyme
¼ cup chopped parsley
Preheat the oven to 375 F.
Either oil or spray with non-stick cooking spray a large, shallow roasting pan. Add the veggies to the pan, drizzle with the oil & toss to coat well; season with salt & pepper. Roast until tender & beginning to brown, stirring occasionally, about 45 minutes. Sprinkle with the thyme & parsley & serve immediately.
**If you would like to see how to blanch & peel onions, please go to Blanching Vegetables.