Vegetus_logo

Roasted Winter Vegetables

• 16 thyme sprigs, divided
• 4 medium beets, peeled and quartered
• 4 carrots, peeled and cut in half lengthwise
• 2 medium turnips, peeled and quartered
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 8 unpeeled garlic cloves
• 2 medium red onions, peeled and cut lengthwise into quarters
• 2 fennel bulbs, cored and cut lengthwise into quarters
• 1 teaspoon chopped fresh thyme

1. Preheat oven to 425°.
2. Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a jelly-roll pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally
3. Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 425° for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.

Latest Recipes

Sign up for our free email newsletter!

It’s easy! Just fill out the information below to receive our free monthly email newsletter.
Name(Required)
Email(Required)
Password(Required)
Would you like to receive emails from NHR notifying you when new issues are available?(Required)