Great dishes do not have to be complicated, and this medley is as simple as it gets. Although humble in origin, the merits of these roasted roots speak for themselves with earthy goodness.
Serves 8
¾ lb small-in-diameter organic yams, washed and cut into 1-inch pieces (leave peel on)
¾ lb carrots, peeled and cut into 1-inch pieces
¾ lbs Brussels sprouts, trimmed and cut in half
¾ lb rutabagas, peeled and cut into 1-inch pieces
¾ lb parsnips, peeled and cut into 1-inch pieces
1½ Tbsp unsalted butter
1½ Tbsp extra-virgin olive oil
1 Tbsp fresh thyme, finely chopped
1 Tbsp ground sage, finely chopped
1 tsp ground nutmeg
Kosher salt and freshly ground black pepper
- Preheat oven to 450 degrees. Place the vegetables in a large roasting pan.
- In a small saucepan, melt butter and stir in the olive oil, thyme, sage, and nutmeg. Drizzle the butter mixture over the vegetables and toss to coat. Season to taste with salt and pepper.
- Cover vegetables with foil and roast for 30 minutes. Remove the foil, toss the vegetables and continue to cook until the vegetables can be easily pierced with a knife, about 15–20 minutes. Place the roasted vegetables on a platter and serve.
