This time of year, this is a weekly choice in my own home. 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.
- 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
Preheat over to 375. Wash vegetables well (you 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 seasalt 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.