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Yield: 15 to 18 servings
Ingredients:
6 pounds various root vegetables such as turnips, sweet potato, parsnips, beets, celery root, onion, and potatoes
6 tablespoons olive oil
3 teaspoons salt
1 1/2 teaspoons fresh ground white pepper
1 bunch thyme
18 garlic cloves peeled
Method:
Preheat the oven to 400 degrees F.
Wash, peel and cut the root vegetables into even-sized 1-inch pieces. Place them in a bowl and toss with the olive oil, salt, pepper, thyme and garlic. Place the vegetables on baking sheets (about 2 pounds per sheet) and roast in the oven for 45 to 55 minutes, or until soft and golden brown. Serve immediately.
This recipe was featured on the Sunday Dinner Episode of Emeril Green.
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