Roasted Winter Vegetables

Rosemary and thyme add aromatic depth to roasted root vegetables in this hearty side. Change up teh vegetables depending on what you have on hand.

2 medium red beets, scrubbed
2 medium yellow beets, scrubbed
2 lb baby Yukon gold, fingerling, or tricolor potatoes, scrubbed and halved if large
2 large yellow onions, cut into 1" wedges
½ cup olive oil
kosher salt
black pepper, freshly ground
1 lb. Brussels sprouts, trimmed and halved
2 large parsnips, peeled and cut into 1" pieces
1 Tbsp. fresh rosemary, finely chopped
1 Tbsp. fresh thyme, finely chopped

Preheat oven to 400°F (204°C/184°C fan, Gas Mark 6).

Wrap red and yellow beets separately in aluminum foil and place in a 9x13" baking dish; bake until tender, about 1 hour. Let beets cool slightly, then unwrap, peel, and cut into 1" pieces. Transfer to a large bowl and cover with plastic wrap; keep warm.

Toss potatoes and onions with half the oil, salt, and pepper on a baking sheet. On another baking sheet, toss remaining oil, Brussels sprouts, parsnips, salt, and pepper.

Bake until vegetables are golden and tender, 45 minutes to 1 hour; transfer to bowl with beets. Stir in rosemary, thyme, salt, and pepper.

Makes 8-10 servings.