Oven Roasted Root Vegetable "Candy" Medley

As we get cozy with our comfort foods that doesn't mean we can't keep it healthy + creative. I’m a lover of root vegetables and will take them however I can get them hunni. This is a simple way to enjoy an assortment of root veggies in bites (rather than pureed or in huge chunks) and can be eaten as a snack or as a pretty side dish. I called them “candy” not because I added any sugar but because they take on this lovely natural sweetness after they’re roasted. Try it and see what I mean. RECIPE BELOW:

1 large butternut squash, halved, seeded and peeled
1 large turnip peeled
2 carrots peeled
1 rutabaga peeled
1 large parsnip
2 garlic cloves separated, and peeled
1 shallot
3-5 sprigs of thyme
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Peel + dice everything into approximately the same size.

Add diced ingredients and long with thyme to sheet pan. Drizzle with olive oil. Sprinkle with S+P (salt and pepper). Then toss with hands and arrange them in a single layer.

Roast them in a 375 degree oven for 30 to 40 minutes, or until they start to turn golden brown. Then remove them from the oven and let them come to room temperature.

Serve them in a bowl as a snack (you can drain them a little on a paper towel if you’d like to remove some excess oil) or as a scrumptious and colorful side dish.
You're gonna LOVE them!

Stay Delicious,