THYME-ROASTED VEGETABLES

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THYME-ROASTED VEGETABLES image

Categories     Vegetable

Yield 8

Number Of Ingredients 9

8 medium parsnips, peeled, halved crosswise, quartered lengthwise
4 small onions, quartered through root end
2 fresh fennel bulbs, trimmed, each cut into 8 wedges (with some core attached to each)
8 ounces baby carrots, green tops trimmed to 1 inch, peeled
8 whole garlic cloves, unpeeled
1/4 cup extra-virgin olive oil
2 1/2 tablespoons chopped fresh thyme
2 tablespoons dry white wine or vermouth
Fine sea salt

Steps:

  • Preheat oven to 425F. Combine parsnips, onions, fennel, carrots, and garlic in large bowl. Add olive oil and thyme and stir gently to coat. Spread vegetables on large rimmed baking sheet. Drizzle with wine; sprinkle with sea salt and pepper. Roast 35 minutes. Gently turn vegetables over. Roast vegetables until tender, about 15 minutes longer. Transfer vegetables to large platter.

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