Feed: 6 People
Work: 10 Minutes
Total: 45 Minutes
5 medium Carrots, peeled and cut into ¼” rounds
10 baby Turnips, rinsed and cut into wedges (half a bite size)
5 small Beets, peeled, and cut into wedges
1 large Celery Root, peeled and cut into ¼” chunks
½ Cup Camelina Oil
1 ½ Tbsp Salt
¼ Cup Red Wine Vinegar
6 Garlic Cloves, peeled and halved
6 sprigs Thyme, leaves stripped and chopped
Half Sheet Tray
Preheat oven to 375F°.
Place all Vegetables into a Bowl, add Oil, and toss to coat.
Add Vinegar, Herbs, and Salt, then toss.
Place on Sheet Tray lined with Parchment Paper and roast until fork tender and caramelized (golden brown).
NOTE check each vegetable variety for doneness.
Leftovers can be kept in airtight container in refrigerator for up to 5 days.
Try adding different Root Vegetables like Potatoes, Sunchokes, or even Squash.
Cut into smaller sizes for faster cooking, NOTE try to cut everything into similar sizes for equal cooking time
Experiment with different Herbs.
Leftovers are great in our Everything Scramble , Leftover Soup, or Beef Stew.