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Baked Sweet Roots with thyme (or whatever)

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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

Scale
  • 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

  1. Preheat oven to 425 degrees.
  2. Mix all ingredients together in a large mixing bowl and stir to coat evenly.
  3. Prepare baking dish with parchment paper (recommended) or oil.
  4. Transfer vegetables to baking dish, spreading them out evenly with a wooden spoon
  5. Put those babies in the oven and cook for 45 minutes, checking every 20 minutes or so to stir.
  6. 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.
  7. 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 .

Find it online: https://www.feedthyself.com/baked-sweet-roots-with-thyme-or-whatever/