Roasted Winter Root Veggies & Apples w/ Rosemary & Thyme

This is one of my favorite veggie combos to roast when the weather turns colder.   It’s super easy to make a big batch ahead of time and reheat as needed. 

Enjoy!

Equipment: Cutting Board, Sharp Knife, Peeler, Large Mixing Bowl, 2 Large Casserole Dishes or 2 Large Baking Sheet Pans

Note: Please use organic vegetables and apples when you can.  I would highly recommend at least using organic apples and potatoes if you cannot find all organic produce.  These are on the “dirty dozen” list of having the highest amounts of toxic pesticide residue. 

·      3 parsnips, peeled

·      3 carrots, peeled

·      3 red potatoes

·      1 large sweet potato, peeled

·      1 large golden beet, peeled

·      3 sweet apples, peeled (I use Fuji apples)

·      1 sprig fresh rosemary, leaves removed from stem

·      5 sprigs fresh thyme, leaves removed from stem

·      4-5 fresh individual garlic cloves, peeled

·      3 tablespoons pasture butter, ghee or fat of choice (See Resources)

·      1 teaspoon Celtic sea salt (See Resources)

1.    Preheat the oven to 400 degrees F.

2.   Wash all produce.  Prep produce, peel all of the produce that needs to be peeled (see above).  Cut parsnips, carrots, potatoes, sweet potato, beet and apples into 1 to 1 ¼ inch cubes … this can be a rustic chop, don’t worry about everything looking the same.  Don’t cut pieces too small as they will shrink some while roasting.  Add chopped produce into large mixing bowl.  

3.   Remove fresh herbs from stems and chop finely.  Again, a rustic chop is fine.  Add to chopped produce/mixing bowl. 

4.   Remove skin from garlic cloves.  Add to chopped produce/mixing bowl.

5.    Add salt and melted fat of choice to the chopped produce/mixing bowl.  Combine with clean hands or large spoon, toss well to coat.

6.   Add all chopped produce in a single layer to 2 large casserole dishes or 2 large baking sheet pans. 

7.   Bake for 25 minutes, stir with a metal or wooden spoon/spatula.  Bake for another 25-35 minutes, or until vegetables are tender and have some golden brown edges.

8.   Season to taste and serve hot. 

Yield: Makes about 10-12 servings.    

This recipe is part of Pennywise Platter Thursday @ The Nourishing Gourmet and Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free.