Roasted Root Vegetable

Recipe and photo by Cheryl Paff,

4 Shallots or 8 Pearl Onions – peeled and left whole 
2 Parsnips – peeled and cut into long wedges 
1 Beet – peeled and cut into chunks 
1 Celery Root – peeled and cut into wedges 
2 Carrots – peeled and cut into wedges 
1/2 Fennel Bulb – cut into half inch slices 
3 Tbsp Olive Oil 
1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme Leaves 
Salt & Pepper

Preheat the oven to 400 degrees. If you have a convection feature on your oven, use that. Toss the shallots, parsnips, beets, celery root, carrots and fennel with the olive oil, thyme, salt and pepper. Transfer them to a baking sheet and place in the oven for 45 minutes or until browned.

Side Dishes