Roasted Fall Vegetables Recipe

🧂 Ingredients

• 2 parsnips

  cut into 1/2-inch wedges
• 4 small purple potatoes

  quartered
• 3 small gold potatoes

  quartered
• 2 turnips

  cut into 1/2-inch wedges
• 1 bunch rainbow carrots

  halved lengthwise
• 2 large shallots

  quartered
• 2 apples

  cored and halved
• 2 lemons

  halved
• 1 red onion

  thickly sliced
• 1 garlic head

  pointed end sliced off
• 2 Tbs. olive oil
• 1 Tbs. maple syrup
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground pepper
• 1 Tbs. fresh thyme leaves

  or 1/2 teaspoon dried
• chopped fresh flat-leaf parsley for garnish

Instructions

• 1 Preheat an oven to 425°F. Line a baking sheet with parchment paper.
• 2 Spread the parsnips, potatoes, turnips, carrots, shallots, apples, lemons,
  onions, and garlic head on the prepared baking sheet in a single layer.
• 3 Combine olive oil and maple syrup in a small bowl and drizzle over the
  vegetables; be sure to coat everything well. If needed, add a bit more olive
  oil. Season generously with salt, pepper, and thyme; toss well.
• 4 Roast until the fruits and vegetables are lightly brown and tender; about 30 to
  40 minutes. Toss or stir occasionally as needed while baking.
• 5 Transfer the vegetables and apples to a platter or a serving dish. Taste and
  season with flaky sea salt and additional fresh thyme and parsley. Serve
  immediately.

Nutrition Info