Melissa's Corporate Chefs
Roasted Root Vegetables with Herbs
Category
Side Dish
Servings
10 - 12 servings
Prep Time
45 minutes
Cook Time
1 hour
Author:
Melissa's Corporate Chefs
Ingredients
-
3/4 pound Baby Dutch Yellow® Potatoes (DYP's)
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1 organic yellow onion, peeled
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4 parsnips - scrubbed and trimmed
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2 fennel bulbs, washed and trimmed
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2 tablespoons olive oil
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1 tablespoon vegetable stock, good quality
-
1/2 teaspoons ground black pepper
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1/2 teaspoon salt
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2 teaspoons thyme, leaves finely chopped
-
Sprigs thyme for garnish
Directions
Slice DYP's in half lengthwise. Cut root ends and stalks from the fennel bulbs; cut each bulb lengthwise through the root end into 4 wedges.
Slice onion crosswise into three equal pieces. Cut parsnips lengthwise in half.
Preheat oven to 400 degrees F.
Place vegetables in a large roasting pan. Toss vegetables in each pan with the olive oil. In small bowl, mix vegetable stock, pepper, salt, and thyme.
Combine the seasoning mixture with vegetables in the roasting pan.
Roast vegetables 30 minutes, stirring once.
Continue roasting 20 to 30 minutes longer, until vegetables are tender and nicely browned. Garnish with thyme sprigs.
Filed in:
Baby Dutch Yellow Potatoes,
Baby Dutch Yellow® Potatoes,
DYPs,
Fennel Bulb,
Fennel Bulbs,
Herbs,
Organic Yellow Onion,
Organic Yellow Onions,
Parsnips,
Roasted,
Roasted Root Vegetables with Herbs,
Root Vegetables,
Side Dish,
Thyme
