Baked Sweet Roots with Thyme (or whatever) Recipe is so simple to make! AND, it’s popular! I’ve prepared it for many a potluck, and someone always asks me for the recipe, and the dish is always empty when I bring it home (because that’s the real test, right?).
Roots are actually winter season vegetables, but they do have a relatively long shelf life and they are cheap to purchase when our garden supply runs out, which makes them a staple in our house. The beets had a great year (oh, and I planted a LOT), so we still have beets from the spring planting! We’ve enjoyed the colorful mix of Golden, Bull’s Blood, Chiogga, and Detroit Reds that made up our successful varieties this year. And, although we finished the carrots months ago, Costco offers fresh, organic carrots at a great price in our area, so this dish very affordable, especially if you grow your own herbs!
PrintBaked Sweet Roots with thyme (or whatever)
This is a simple, easy recipe that has only a few ingredients that you can keep in your pantry. The sweetness of this dish compliments bitter (or not bitter) greens and dishes made with beans. I also like to cook a large batch of these and add them to soups for a little added sweetness and substance.
Ingredients
- 1/2 cup extra virgin olive oil (*note: never buy “light” olive oil. Just don’t)
- 3 medium beets, peeled and cubed
- 4 small potatoes, peeled and cubed
- 5 carrots, peeled and cut into bite-sized rounds
- 1/3 cup fresh thyme leaves (yes, that’s right)
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Mix all ingredients together in a large mixing bowl and stir to coat evenly.
- Prepare baking dish with parchment paper (recommended) or oil.
- Transfer vegetables to baking dish, spreading them out evenly with a wooden spoon
- Put those babies in the oven and cook for 45 minutes, checking every 20 minutes or so to stir.
- You’ll know they are ready when you can smash one of the larger pieces of carrot or beet with your spoon and the vegetables begin to brown.
- Enjoy, enjoy, enjoy!!
Notes
This recipe holds up with endless variations of both roots and herbs. Try mixing a turnip, rutabaga, kohlrabi, daikon or sweet potato in place of the carrots, beets or potatoes and woody herbs, like oregano, sage or Mexican Marigold for the thyme.
Serve with an Omelette with Spinach and Pesto, Mark Bittman’s Grains and Greens Meatballs, Lambsquarter Frittataor .