Hands on Time: about 30 minutes
Cook Time: 45 minutes
4 medium-size beets, tops removed, peeled, and cut into 1/2 inch wedges
4 carrots, washed and cut lengthwise
1 lb. Brussels sprouts, trimmed and halved (I cheat and get Trader Joe’s already halved)
2 medium red onions,peeled and cut into 8 wedges
2 fennel bulbs, cut into ½” strips (I like buying the trimmed at TJ’s)
8 unpeeled garlic cloves
16 thyme sprigs, divided
¼ cup olive oil, divided
1 tsp. Real Salt, divided
1 tsp. fresh thyme
1. Preheat oven to 450°.
2. Place 8 thyme sprigs, beets, carrots, and Brussels sprouts in a large bowl. Drizzle with 2 tablespoon oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a baking pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally.
3. Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 2 tablespoon oil; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in baking pan. Bake at 425° for 30 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.
Note: It’s important to keep the vegetables in a single layer or they tend to steam rather than roast.
If you’d like a little more savory, add yams or sweet potatoes to this mix. I recommend adding 2- 3 medium yams, peeled and cut into 1/2 inch chunks to the second batch of vegetables.