Naturally sweet roasted root vegetables are a delicious counterpoint to the smoky and salty flavors of crisp bacon or sliced ham, making them the perfect side dish for an autumn brunch. With the exception of beets, which will stain other ingredients, use any combination of cubed vegetables you like, from crispy-edged potatoes to sweet carrots and parsnips to earthy celery root. For a touch more sweetness, glaze the vegetables by drizzling them with a few tablespoons of maple syrup during the last 5 minutes of roasting, and turn to coat.
Roasted Root Vegetables with Fresh Thyme
- 4 Yukon gold potatoes (about 1 1/2 lb./750 g), peeled and cut into cubes
- 2 parsnips (about 1/2 lb./250 g), peeled and cut into cubes
- 2 large carrots, peeled and cut into cubes
- 1 celery root, peeled and cut into cubes
- 3 Tbs. olive oil
- 2 yellow onions, cut lengthwise into quarters
- 1 1/2 tsp. minced fresh thyme
- Kosher salt and freshly ground pepper
1. Preheat an oven to 425°F (220°C). Lightly oil a large roasting pan. In a large bowl, toss the potatoes, parsnips, carrots and celery root with 2 Tbs. of the olive oil to coat. Spread in the prepared pan. Bake until the vegetables begin to soften, about 25 minutes.
2. Toss the onion wedges with the remaining 1 Tbs. oil, trying to keep the wedges intact. Remove the roasting pan from the oven and turn the vegetables over with a metal spatula. Nestle the onion wedges among the vegetables in the pan. Continue roasting until the vegetables are very tender and their edges are tinged dark brown, about 25 minutes more.
3. Sprinkle the roasted vegetables with the thyme, season with salt and pepper, and toss gently. Serve immediately.
Recipe adapted from Williams Sonoma Breakfast Comforts, by Rick Rodgers