Every year I try some different veggies (this year it was purple turnips and yellow beets) depending on what looks good in the market. The natural sweetness of beets, carrots, and sweet potatoes makes this an annual Thanksgiving favorite. This dish is a great alternative to the ever-present sugar and fat-laden sweet potato casserole topped with marshmallows.
Cook Time: 50 minutes
Servings: About 12
Ingredients
2 cups CARROTS, peeled & sliced
1 pound BEETS, cut into 1" pieces
2 medium SWEET POTATOES, cut into 1" pieces
3 medium PARSNIPS, peeled & sliced
1 medium TURNIP, cut into 1" pieces
3 medium RED POTATOES, cut into 1" pieces
2 medium RED ONIONS, cut into wedges
5 cloves GARLIC, whole
1 tablespoon OLIVE OIL
1 tablespoon fresh ROSEMARY LEAVES, chopped
1 tablespoon fresh THYME LEAVES
1 cup VEGETABLE BROTH
Directions
- HEAT the over to 425 degrees F
- LINE a shallow roasting pan with aluminum foil. The size of the pan should match how many veggies you are using. I suggest a 17X11-inch
- PLACE the veggies in the pan and mix with the herbs and the oil
- ROAST the veggies for 30 minutes
- POUR broth over the veggies and stir
- ROAST another 20 minutes or until everything is tender
From Lorian's Kitchen 