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Roasted Spring Root Vegetables
From Statesboro Market2Go
<p>Spring is the perfect time to utilize root vegetables like carrots, beets, radishes, and turnips. This dish is as pretty and colorful as it is delicious!</p> <p>Feel free to customize this dish and add your own favorite root veggies like parsnips, sweet potatoes, or fennel!</p>Source: A Family Feast (Entered by Amber Murray)
Serves: 4
Vegetarian!
Ingredients
1/4 cup
extra virgin olive oil
1 bunch
fresh lemon thyme
1 pound
red radishes
1 1/2 pound
any combination of root vegetables, like
carrots
turnips
and
beets
1 sprig
rosemary
1 tsp
salt
1/2 tsp
black pepper
Step by Step Instructions
- In a small frying pan with a tight fitting lid, heat oil and fresh thyme over medium low heat for ten minutes while covered. Discard thyme.
- Place a very large oven proof skillet or cast iron skillet into the oven and preheat oven to 450 degrees F.
- Trim ends off each radish and cut large ones in half but leave the small ones whole. Place radishes in a medium bowl.
- Cut all other vegetables into a uniform size. Cut carrots into thick coins, beets and turnips into smaller sized pieces and place in bowl with radishes.
- Remove rosemary leaves and place rosemary leaves, salt, pepper, and infused oil in with vegetables and toss to combine.
- Open oven door and carefully pour the vegetables into the scorching hot preheated skillet.
- Cook for 15 minutes. Turn vegetables and cook for 10-15 minutes until cooked through and starting to brown.
- Remove from oven and serve immediately.