We really wanted to make a dish that featured straight root vegetables front and center. The term root vegetable is a general one, referring to vegetables from botanical families that store nutrients either in their edible roots or in the underground stems called tubers. They are the unsung superstars of the winter produce universe, and once you look beyond the bins of potatoes you’ll discover a whole new realm of rich flavors, colors and textures, as well as copious amounts of complex carbohydrates, dietary fiber, vitamins, and minerals. Enjoy as a meal, accompaniment them with a soup or throw on top of salad greens for a weekday lunch. This is a fragrant and comforting dish, in a very good-for-you way.
½ lb. fingerling/red potatoes, roughly chopped
3 heirloom carrots, roughly chopped
2 parsnips, roughly chopped
2 sweet potatoes, roughly chopped
1 butternut squash, peeled and chopped
1 fennel bulb, chopped
1 head garlic, peeled
bok choy for color (optional)
2 tbsps thyme
2 teaspoons rosemary
3 Tablespoons extra virgin olive oil
drizzle of honey
sliced almonds or nut of your choice
salt and pepper to taste
1. Preheat oven to 375°F.
2. Place potatoes, carrots, parsnips, turnips, and red onions in a large bowl and toss together.
3. With the side of a knife, gently smash each clove of garlic and add it to the bowl of vegetables.
4. Add the herbs, oil and a drizzle of honey to the vegetables and generously season with salt and pepper.
5. Pour the seasoned vegetables onto a large roasting pan and spread in a single layer.
6. Roast vegetables in the oven for 30 to 40 minutes or until golden brown. (Gently stirring the vegetables halfway through the cooking time) Serve.