roasted winter vegetables with cipollini and garlic

February 13, 2011

Easy peasy and so good. What else is there to say?

1 rutabaga, peeled and cut into large cubes

3 parsnips, peeled and cut into large cubes

4 carrots, various colours, cleaned and cut into large cubes

2 celery root, peeled and cut into large cubes

6 cipollini onions, peeled

6 garlic cloves, peeled

olive oil

4 – 5 thyme sprigs

salt and pepper

3 tbsps maple syrup

Clean, peel, and cut all vegetables, onions, and garlic and place in a large roasting pan. Toss with olive oil and thyme leaves until well coated. Season with sea salt and pepper to taste. Roast in the oven at 425 degrees for about 30 – 45 minutes until tender and sweet. Toss with maple syrup and serve warm alongside pretty much anything.

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