Use any combination of vegetables you like for this riotously colorful side dish. To ensure all the vegetables are done at the same time, place the second pan in the oven after the first pan has been in for 20 minutes.

Liza Schoenfein
Recipe by Cooking Light

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José Picayo; Styling: Jocelyne Beaudoin

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a jelly-roll pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally.

  • Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 425° for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.

Nutrition Facts

103 calories; fat 3.7g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 2.5g; carbohydrates 16.7g; fiber 4.9g; cholesterolmg; iron 1.1mg; sodium 253mg; calcium 67mg.