Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly caramelized. Roasting turns the interiors of the diced roots into soft, silky morsels. Tossed together they make a perfect fall and winter accompaniment to any roasted meat.—Maria Helm Sinskey
20 pearl onions, peeled
2 medium carrots, peeled and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
1 small celery root, peeled and cut into 1-inch pieces
1 medium rutabaga, peeled and cut into 1-inch pieces
1 medium sweet potato, peeled and cut into 1-inch pieces
3 tablespoons olive oil
1 1/2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper
1 tablespoon unsalted butter
1. Preheat the oven to 400°f (200°C).
2. In a large bowl, toss the root vegetables together with the olive oil and thyme. Season with salt and pepper.
3. Arrange the root vegetables in a single layer on a baking sheet and dot with the butter.
4. Roast for 30 minutes, stir, and continue roasting for another 25 to 30 minutes, or until the vegetables are tender and golden.
5. Serve immediately.
Recipe © 2004 by Maria Helm Sinskey. All rights reserved.