Roasted Root Vegetables with Rosemary and Thyme

Roasted vegetables are a great way to add more warmth to your diet during cooler weather. Root vegetables also add a grounded, rooted energy that helps sustain our energy through what can often be dark, cold months.

I like to add any root vegetables in the fridge and use up all the odds and ends that can accumulate during the week. Frequent additions:  mushrooms, cauliflower or broccoli and a variety of herbs like fresh rosemary (add at beginning) or fresh tarragon or basil (add at end while vegetables are still hot).

I always add a few vegetables I know the kids will like and sometimes during the course of the meal they will try a few new ones. The red pepper adds a nice burst of color and some nice contrast in flavor and texture.

I have also found with children (and some adults) that if the vegetables aren’t cooked for long enough and are still a little firm, they can taste bitter instead of sweet. I try a few of the bigger pieces to make sure they are done before removing from the oven.

Roasted Root Vegetables with Rosemary and Thyme

1 medium onion, cut into medium to large pieces
2-3 cloves garlic, left whole (optional)
1 cup cut sweet potato, 1″ chunks
1 rutabaga, cut off rough parts and cut into 1″ chunks
2 carrots, cut into 1″ chunks
5-6 red radishes, halved
1/2 delicata or other sweet squash. cut into 2″ chunks (leave peel on if it’s red kuri, kabocha or delicata squash)
1 red pepper, take seeds out and cut into large pieces (optional)
2-3 tsp olive oil
Sea salt
1 tsp thyme (or other herbs, see text above)
1 tsp chopped rosemary
Black pepper

1.  Oven to 350°.

2.  Place all vegetables into a large bowl. Add 2-3 tsp olive oil, two pinches sea salt, thyme, rosemary, and a few twist of freshly ground black pepper. Mix thoroughly. The vegetables should have a light oil sheen, but shouldn’t feel oily. Add another tsp of olive oil if you feel it needs it.

3.  Pour vegetables into a covered baking dish. Place in oven and bake until vegetables are soft. This may take 40-50 minutes.

4.  Remove from oven and stir in any of the more fragile chopped fresh herbs.

5.  Serve.