Root Vegetable Bonfire
Root vegetables are a winter staple, and this recipe is a great way to showcase their sweet, earthy flavor. We toss them with olive oil, thyme, rosemary, salt, and pepper, then roast them until they're tender and browned. The result is a simple but delicious dish that's perfect for a weeknight meal or a holiday gathering.
The history of root vegetables dates back to ancient times, when they were a staple food for people all over the world. In Europe, root vegetables were often used to make soups, stews, and other hearty dishes. In the Americas, Native Americans used root vegetables to make pemmican, a type of dried meat that was used as a travel food. Today, root vegetables are still a popular ingredient in many cuisines around the world. They're a good source of fiber, vitamins, and minerals, and they can be used in a variety of dishes, from soups and stews to salads and roasts.
Root Vegetable Bonfire Root Vegetable Bonfire Root Vegetable Bonfire Root Vegetable Bonfire
Prep time: 15 | Cook time: 45 | Serves: 4
Ingredients
  • 1 pound carrots, peeled and chopped
  • 1 pound parsnips, peeled and chopped
  • 1 pound turnips, peeled and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss the vegetables with the olive oil, thyme, rosemary, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 45 minutes, or until tender and browned.
  4. Serve warm and enjoy!
Why It Works
  • Roasting the vegetables at a high temperature helps to caramelize them, which gives them a sweet, slightly smoky flavor.
  • The olive oil helps to coat the vegetables and prevent them from sticking to the pan.
  • The thyme and rosemary add a savory, herbaceous flavor to the vegetables.
  • The salt and pepper help to season the vegetables and bring out their natural flavor.