Photo by Gwénaël Le Vot
SERVES 6
3–4 beets (red or golden) trimmed
1 large parsnips, peeled
½ pound red potatoes, peeled
3 large carrots, peeled
1 large yam (or sweet potato), peeled
2 small red onions, peeled and cut into quarters
¼ cup garlic-infused olive oil
Kosher salt
Fresh ground black pepper
2 tablespoons fresh thyme leaves
3–4 rosemary sprigs
Preheat oven to 400 F. Cut all vegetables into even-sized chunks (for even roasting). Line a rimmed roasting pan with foil and set aside. In a large mixing bowl, toss the vegetables with oil, salt, pepper and thyme leaves. Spread onto roasting pan and place rosemary sprigs on top. Roast 15 minutes and stir vegetables. Continue roasting another 15 minutes until tender and starting to brown.
Remove rosemary sprigs and transfer to a serving bowl. Season with additional salt and pepper, if desired.
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