This satisfying and easy-to-make dish fills the house with a wonderful aroma. I like to serve it anytime in the fall but especially at the holidays. It’s become a staple on the Thanksgiving menu. I also make it whenever I want substantial leftovers. Use any root vegetables that you like such as rutabagas, leeks, shallots. Only white or gold beets, if they are available, or roast the red ones separately, otherwise your whole dish will be red. I like to use purple potatoes to add color interest.
- 2 onions, cut into quarters
- 10 cloves garlic, unpeeled
- 2 cups carrots, peeled and cut into 1 to 2-inch pieces
- 1 medium celery root, peeled and cut into 1 to 2-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 3 small turnips, peeled and cut in half to about 2-inch pieces
- 1-2 Japanese or regular sweet potatoes (not yams), peeled and cut into 3-inch pieces
- 1 cup winter squash, peeled and cut into 2-inch cubes
- 2-3 potatoes, cut into quarters, about 2-inched
- 1-2 white or gold beets, peeled and cut into quarters (optional)
- 2 tablespoons olive oil
- Salt and pepper
- 3 sprigs rosemary
- 3 sprigs thyme
- For the Glaze:
- 2 tablespoons neutral oil
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon chopped fresh or dried rosemary
- Preheat the oven to 425°F.
- Combine all the vegetables in a large glass baking dish. Add the olive oil, salt and pepper and toss well. Add the herb sprigs. Be sure that the vegetables are spread out so that they roast and not steam. Use more than one baking dish if you need to. Cover the dish.
- Bake for 40 minutes. Remove the cover and see if the vegetables are cooked through. Cook for another 5 minutes or until the vegetables are tender but not mushy. Remove the herb sprigs and add salt and pepper.
- While the vegetables are cooking, combine the glaze ingredients and cook for about 5 to 10 minutes until thickened and syrupy. Pour over the vegetables right before serving and stir to combine. Serve hot on a large platter.