Photo: José Picayo; Styling: Jocelyne Beaudoin
Yield
8 servings (serving size: 1 cup)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Ratings & Reviews

yummyfoods's Review

theliz
February 25, 2013
N/A

CukinTX's Review

CukinTX
April 01, 2012
N/A

theliz's Review

yummyfoods
March 13, 2011
Yum Yum Yummy Yum! I made this with the roasted chicken from the 3/11 issue and we almost fought over the veggies. I did sub potatoes for beets and added parsnips.