Roasted Root Vegetables
PREP TIME10 min
COOK TIME1h 00 min
1 bunch organic,slender carrots (about 5-6), cut into 1-inch rounds
3 organic beets, cut into 1-inch cubes
1 organic celeriac (also called celery root), cut into 1-inch cubes
1 organic onion, halved and cut into thin wedges
5 organic garlic cloves, peeled
6 sprigs organic, fresh thyme
2 tablespoons cold-pressed olive oil
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon balsamic vinegar
Preheat oven to 400°F.
Line baking sheet with foil. Place carrots, beets, celery root, onion, garlic cloves and thyme sprigs on baking sheet. Drizzle with olive oil; sprinkle with salt and pepper and toss to coat evenly.
Bake 45 minutes to 1 hour, stirring every 15 minutes, until vegetables are golden brown, soft and easily pierced with fork.
Transfer roasted vegetables to serving platter; drizzle with balsamic vinegar and serve.