Have I mentioned that my older brother is a foodie, restauranteur, gardener, and aspiring food truck owner?  He is as passionate as food and health as I am, and it is fun to share this passion with him.  Last Thanksgiving, he made a dish of roasted root vegetables that were phenomenal! Naturally, I had to recreate the dish!

I didn’t ask for his recipe, and I didn’t have all the vegetables on hand that he used.  But the great thing about this recipe is that it is definitely the kind of dish that is easily substituted with other delicious root vegetables from parsnips to fingerling potatoes.  It is also an easy side dish with minimal prep and the rest of the meal can be prepared while these veggies roast in the oven.

Roasted Root Vegetable Recipe serves 4-6

6 red potatoes

3-4 carrots

1/2 sweet onion

2-3 cloves of garlic

2T olive oil

3-4 sprigs of fresh thyme

1-2 sprigs of fresh rosemary

salt & pepper to taste

Preheat the oven to 350 degrees.  Wash all the vegetables well.  While they are drying, mix together the oil, garlic, and herbs so the flavors have a chance to steep together.

and cut them into desired size pieces.  I like mine cut as big bite sizes.  If I was using fingerling potatoes, I probably wouldn’t even cut those at all.

Mix the carrots and onion together in a baking dish and toss the potatoes in the oil-herb mixture.

Pour the potatoes atop the other vegetables.  This recipe is very light in oil, but putting the potatoes on top will allow what little oil there is to reach the other vegetables and they all get evenly coated.

Bake in the oven for 45 minutes.  To brown slightly, broil for 3-5 minutes.  Serve hot!

I had these with a lovely Farmer’s Market salad for a delicious vegan lunch.

For other great Thanksgiving dish ideas, check out all the recipes I threw down in Pumpkin Week!