Warm and Toasty Autumn Veggie Roast

Name: Warm and Toasty Autumn Veggie Roast
Ingredients: 4 Carrots (and/or parsnips); 2 Beets (and/or turnips); About 10 Brussels spouts; 1 Large onion, peeled; 2-3 Sweet potatoes (and/or winter squash); 1 Tbsp fresh or dried Thyme leaves, minced; 1/4 cup Olive oil or melted coconut oil; Optional: Toasted nuts (to be added after roasting)

Added by

Rachel about 4 years ago

Made Never

Ingredients

4 Carrots (and/or parsnips)
2 Beets (and/or turnips)
About 10 Brussels spouts
1 Large onion, peeled
2-3 Sweet potatoes (and/or winter squash)
1 Tbsp fresh or dried Thyme leaves, minced
1/4 cup Olive oil or melted coconut oil
Optional: Toasted nuts (to be added after roasting)

Instructions

Preheat over to 375. Wash vegetables well (leave the skins – just scrub them). Trim tough ends and quarter Brussels sprouts. Chop all other vegetables into 1/2 inch chunks, except beets which should be in much smaller ¼” chunks. Using your hands, toss vegetables with oil on a baking sheet (or two). Keep it in a single layer. Sprinkle on thyme and unrefined sea-salt and mix well. Bake for 20 min. minutes. Stir well, put it all back in a single layer on the pan, and continue another 10-20 min, until vegetables are lightly browned and caramelized (that’s the catch; if you don’t cook them long enough, they won’t be sweet!). Cool before serving. Enjoy!

This time of year, this is a weekly choice in my own home that is rich, hearty, and satisfying. Be sure to make a lot at once for an easy snack and side dishes the rest of the week. For some extra crunch (and healthy fats!), top this with crushed, toasted walnuts.