Roasted Root Vegetables

Slow Roasted Root Vegetables Slow  roasted root vegetables are great after the first frost when they take on perfect sweetness. Chop the vegetables into larger chunks and toss them with olive oil, salt, pepper, and lots of sage, rosemary or thyme. Then, I roast them until they’re tender and caramelized. A light drizzle of oil and then a sprinkle with fresh chives, mint or parsley..dried sage and dried rosemary work too. Note: cut the carrots and beets a bit smaller than the parsnips and turnips so they all cook about the same timewise.\

2 beets, chopped into 1-inch chunks

2 large carrots,  1-inch chunks cut on diagonal

3 parsnips, chopped into 1-inch chunks cut on diagonal

1 medium sweet potato, chopped into 1-inch chunks

2 turnips, chopped into 1-inch chunks cut into rounds or half rounds

1 shallot sliced thin

Extra-virgin olive oil, for drizzling

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage leaves

1 tablespoon fresh thyme leaves

Sea salt and freshly ground black pepper

Preheat the oven to 375°F 

Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, Toss to coat and spread evenly on a baking sheet. Roast for 40 to 50 minutes, or until tender and browned around the edges. Remove the vegetables from the oven and toss with 1 tablespoon of the olive oil. Transfer to a platter and top with fresh chives, mint or parsley.