Winter Vegetable Roast with Variations
★★☆☆☆
Ingredients
- 2 large sweet potatoes (about 680g), quartered and cut into 1-inch wedges
- 2 parsnips, quartered lengthwise
- 1 bunch carrots (about 225g), tops removed and halved lengthwise
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 4 sprigs fresh rosemary, divided
- 20 sprigs fresh thyme, divided, plus more for serving
- 6 large shallots, peeled and quartered
- 3 medium McIntosh apples, cored and sliced into 1-inch wedges
- Flaky sea salt, for serving
Instructions
- Preheat oven to 400°F (205°C).
- Arrange sweet potato wedges, parsnips, and carrots on a large baking sheet. Drizzle generously with oil, season with salt and pepper, and add 2 rosemary sprigs and 10 thyme sprigs. Toss to coat.
- Place shallots and apples on a separate baking sheet. Drizzle generously with oil, season with salt and pepper, add the remaining 2 rosemary sprigs and 10 thyme sprigs. Toss to coat.
- Roast vegetables for 15 minutes. Remove from the oven, shake to redistribute, and return to the oven. Roast along with apples and shallots for about 30 more minutes, until vegetables are golden and tender.
- Remove both sheets from the oven and cool slightly. Toss everything together in a large bowl.
- Before serving, finish with flaky sea salt and a sprinkling of thyme leaves.
- Variations: For a simpler roast: Omit apples and shallots. For added sweetness: Add 1-2 Tbsp maple syrup or honey to the apples and shallots before roasting.
Wine Pairing: Fruity White (Chardonnay) — Chardonnay or a medium-bodied red wine such as Pinot Noir.