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As summer fades, it’s time to enjoy the treasures that have lain hidden in our gardens all season long. Root vegetables are packed with healthy compounds and hearty flavors to carry us through the winter. Eating raw carrots may help to prevent certain cancers, while parsnips may help mitigate liver disease.
This week we’ll fire up the oven and fill our homes and bellies with the healthy flavors of fall. This recipe for Roasted Autumn Vegetables was sent to CCSA by our resident chef, Dr. Linda Doody.
“I know once people get connected to real food, they never change back.”
–Alice Waters
Ingredients
- 1½ pounds small, waxy potatoes or larger baking potatoes (small red potatoes work well too)
- 1 pound carrots, trimmed and halved lengthwise if large (chunks of sweet potato or halved small beets can be substituted for all or part of these. Flavor with fresh rosemary or sage instead of thyme)
- 1 pound parsnips, trimmed and halved lengthwise
- 3 red onions, peeled and each cut into 6 wedges
- ¼ cup olive oil
- 1 Tbsp balsamic vinegar
- Leaves from a couple of sprigs of fresh thyme plus 5 whole sprigs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Cut the potatoes into chunks about the size of a walnut, though some waxy varieties are very small and may not need to be cut. Put all the vegetables into a large roasting pan—they should lie in a single layer—and add the olive oil, vinegar, thyme leaves, salt, and pepper. Toss all together with your hands.
- Roast for 45–60 minutes, until vegetables are tender. Give them a shake every so often, adding the whole thyme sprigs halfway through the roasting time. Cover the pan with foil if the vegetables start to get too dark; however, it is good if some end up slightly charred at the tips.
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