Roasted Root Vegetables
by RaDonnaRidner-Thurman
 Savory Servings
Jan 04, 2012 | 3962 views |  0 comments | 33 33 recommendations | email to a friend | print | permalink
Roasted Root Vegetables (with grilled chicken and brown rice)
Roasted Root Vegetables (with grilled chicken and brown rice)
Total prep time: about 15 minutes

Total cook time: 45 minutes – 1 hour

Most New Year’s resolutions include eating healthier and losing weight. This is one of my favorite side dish recipes that is both healthy and takes advantage of the delicious vegetables in season during the fall and early winter seasons. It is one of my own creations and was born out of a need to come up with new and creative ways to prepare turnips! My parents live on a farm in Tennessee and my Dad has a garden year round. In fact, I came home today with a box FULL of fresh, purple top turnips. They are just beautiful. However – the flavor can vary greatly depending on how you cook them. I grew up eating them stewed with just a little sugar and I grew to love them. Yet I still am unable to convince my family to eat them that way. This recipe is unique in that it includes several root vegetables – and together their flavors blend and meld in a way that produces a very bold side dish. I love to serve this alongside a fresh chuck roast or with grilled chicken and brown rice. The dish has carrots, red onion, parsnips, and purple top turnips. Are parsnips new to you? They are a root vegetable that is related to the carrot, except they are much paler and taste sweeter. You prepare them just like carrots – remove the outer skin with a vegetable peeler and they are ready to go. Turnips are the same – using a sharp knife or vegetable peeler remove the outer skin (cut off and discard the root end). It is such a simple side dish that can cook while you prepare the rest of your meal.

Here is what you will need:

1 red onion cut into chunks

3-4 parsnips cut into 1 inch chunks

3-4 carrots cut into 1 inch chunks

3-4 small turnips cut into small chunks

2 teaspoons of dried thyme

2 tablespoons of extra virgin olive oil

Kosher salt to taste

Fresh cracked pepper to taste

The Instructions:

Preheat your oven to 400 degrees. Toss all of the ingredients in a large mixing bowl. Spread them out on a large baking sheet and roast them on the middle rack of the oven for about 45 minutes – 1 hour or until all of the vegetables are tender. Gently stir them with a spatula about every 15 minutes so that they are cooked evenly on all sides.  

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