Cheatsgiving Recipe Contest: Roasted Winter Root Vegetables

ByMommyish Staff
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This recipe is an entry in our Cheatsgiving Easy Recipe Contest. It comes to us from reader Julie N. Voting begins 11/21!
Roasted Winter Root Vegetables is a perfect Thanksgiving dish, and one so easy that you’ll be happy to make it year-after-year.  Everyone seems to love it, it’s seasonal, gorgeous and actually really healthy.  Best of all, it’s pretty cheap, and can easily be scaled up or down depending on crowd size, or modified based on whatever vegetables you have available. You can even make ahead and reheat if desired, or do all the prep ahead and roast last-minute while the turkey rests.
Serves 8-10 as a side dish
Prep time: 15 min
Cooking time: 25-30 min
Ingredients:
4 large carrots – washed and sliced into 1″ sections (peeling optional)
3 parsnips – Washed, peeled, and cut into pieces approx. same size as carrots
3 beets – peeled and cut into 1″ cubes
2 turnips – Peeled and cut into 1-1.5″ cubes
2 sweet potatoes – washed and cut into 1.5″ cubes
1 large onion – peeled and cut into 1″ wedges
10-15 whole cloves of garlic (unpeeled is fine)
1/4 to 1/3 cup olive oil
2 Tbsp balsamic vinegar
1 Tbsp. sea salt
1 Tbsp.. dry thyme
2 tsp ground black pepper
Other veggie options: regular potatoes (choose one suited for roasting), rutabaga, squash, cauliflower, fennel, brussel sprouts.
Directions:
  1. Preheat oven to 425
  2. Line 2 baking sheets with heavy-duty or non-stick aluminum foil
  3. Put the olive oil, vinegar and seasonings in the bottom of a large zip bag (you may need to divide between two bags).  No real need to measure, just get enough in there to coat everything well.  Squish together a bit to blend.
  4. Cut up the veggies – they key here is to get everything a roughly uniform size so that it cooks evenly.
  5. Put the veggies into the bag(s), SEAL WELL, and gently move the bag(s) around to coat the veggies in the oil mixture.
  6. Dump everything onto the cookie sheets, spreading into a single layer.
  7. Roast at 425 for 25-30 minutes, or until golden brown and tender.
  8. Top with a bit of additional salt and pepper, if desired.  Serve.
  9. Trader Joe’s sells a bottled balsamic reduction that looks super-fancy drizzled on top of these (or just about anything).
  10. Rejoice in the fact that the only dishes you’ve dirtied are a cutting board and knife.  Go you.

(Photo: Shutterstock)

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