Roasted Fall vegetables with maple, thyme, and apple

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 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

Preheat oven to 425 F. Use parchment paper on a baking sheet.

In one layer, spread out the parsnips, potatoes, turnips, carrots, apples, and shallots onto the baking sheet. Mix maple syrup and olive oil in a bowl and drizzle the vegetables. Use a sprinkle of pepper, salt, and thyme and mix well. Put the baking sheet with the vegetables into the oven and turn occasionally until lightly browned, about 30-40 minutes.

Serve with salt and thyme, or parsley. Serves about 6.

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