Apples Roasted with Root Vegetables

[Guest guest]

I made this for Christmas and it was wonderful.

Ryan

 

Apples Roasted with Root Vegetables

 

3 cups tart apples, cored and cut into wedges

2 cups carrots, peeled, cut into 3/4 inch thick rounds

1 medium onion, cut into wedges

1 lb. small red skin potatoes, cut into quarters

2 large sweet potatoes, cut into 3/4 inch cubes

2 cups parsnips, peeled, cut into 3/4 inch chunks

2 tbsps. olive oil

1/2 tsp. dried thyme or 1 tsp. fresh chopped thyme

1/4 tsp. salt

1/8 tsp. pepper

 

Preheat oven to 425 degrees

Combine apples, carrots, onion, red skin potatoes, sweet potatoes, and parsnips

in a large bowl. Drizzle with olive oil, thyme, salt and pepper. Toss to coat

and spread vegetables evenly on a large baking sheet coated with cooking spray.

Bake 20 to 25 minutes, or until vegetables are tender and beginning to

caramelize. Remove from oven and serve. Serves 6 to 8.

 

 

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