Roasted Root Vegetables

“New from the Kitchen”
Recipe of the Month – March 2017

roasted veggies
Accompaniments: Roasted Root Vegetables
Serves: 4

This is a great accompaniment for a meal which includes some of my favorite flavors. Easy to prepare and cooks in just under an hour, it is a terrific accompaniment for most meat entrees.

Ingredients 
1 cup butternut squash, peeled and cubed
1 cup turnips, peeled and cubed
1 cup brussel sprouts, cleaned and halved, if large
1 cup new potatoes, halved
1 small bunch carrots, peeled
1 tablespoon each of fresh thyme and lemon zest.

Instructions 
Combine the squash, turnips and potatoes and toss with olive oil to coat. Season with Kosher salt and fresh ground pepper.

Place on parchment lined baking sheet and bake at 375 degrees for approximately 45 minutes.

Toss the carrots and brussel sprouts with olive oil to coat, place on a separate parchment lined baking sheet and bake for 30 minutes at 375.

Just before serving mix all vegetables together and add fresh thyme and lemon zest and taste for additional salt and pepper.