Ingredients:
- 5 Small Red Potatoes
- 5 Small Yellow Potatoes
- 1 Yellow Zuchinni
- 2 Celery Stocks
- 2 Medium Carrots
- 2 Parsley Root
- 1 Spanish Onion
- 2 Shallots
- 4 Garlic Cloves
- Dried Thyme
- Dried Rosemary
- Olive Oil
- Salt and Pepper
This recipe can be made with any mix of vegetables that are in season that you have at home. This is my favorite mixture in late fall-early winter, and my choice of herb pairings are Thyme and Rosemary. A few of the “odd-ball” vegetables I’ve thrown in are Parsley root (which tastes very much like a celery-carrot, if one were to exist!) and purple Carrots (Found at the St. Jacobs Market – tastes just like a regular carrot only a touch sweeter).
First, preheat the oven to 375 degrees.
Slice all the vegetables into roughly 1 inch pieces. You want everything to be the same size to ensure everything is done cooking at the same time. Leave the garlic cloves whole, but crush them with your knife to release some of the natural oils. Put all the vegetables into a baking dish and drizzle with olive oil until lightly coated. Sprinkle with salt, pepper, thyme and rosemary. Mix everything together with a wooden spoon or your hands.
Bake for 45 minutes, stirring at about 20 minutes. I also add about a Tbsp. of butter in the last 10 minutes, but definitely not required. Makes 4 sides.
