Roasted Winter Root Veggies & Apples w/ Rosemary & Thyme

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This is one of my favoriteveggie combos to roast when the weather turns colder.   It’s super easy to make a big batch ahead oftime and reheat as needed. 
Enjoy!

Equipment: Cutting Board, Sharp Knife, Peeler, Large Mixing Bowl, 2 LargeCasserole Dishes or 2 Large Baking Sheet Pans
Note: Please use organic vegetables and apples whenyou can.  I would highly recommend atleast using organic apples and potatoes if you cannot find all organicproduce.  These are on the “dirty dozen”list of having the highest amounts of toxic pesticide residue. 
·     3 parsnips,peeled·     3 carrots,peeled·     3 red potatoes·     1 large sweetpotato, peeled·     1 large goldenbeet, peeled·     3 sweetapples, peeled (I use Fuji apples)·     1 sprig freshrosemary, leaves removed from stem·     5 sprigs freshthyme, leaves removed from stem·     4-5 freshindividual garlic cloves, peeled·     3 tablespoonspasture butter, ghee or fat of choice (See Resources)·     1 teaspoonCeltic sea salt (See Resources)
1.   Preheat theoven to 400 degrees F.
2.  Wash allproduce.  Prep produce, peel all of theproduce that needs to be peeled (see above). Cut parsnips, carrots, potatoes, sweet potato, beet and apples into 1 to1 ¼ inch cubes … this can be a rustic chop, don’t worry about everything lookingthe same.  Don’t cut pieces too small asthey will shrink some while roasting. Add chopped produce into large mixing bowl.  

3.  Remove freshherbs from stems and chop finely.  Again,a rustic chop is fine.  Add to choppedproduce/mixing bowl. 
4.  Remove skinfrom garlic cloves.  Add to chopped produce/mixingbowl.
5.   Add salt andmelted fat of choice to the chopped produce/mixing bowl.  Combine with clean hands or large spoon, toss well to coat.
6.  Add allchopped produce in a single layer to 2 large casserole dishes or 2 large bakingsheet pans. 
7.  Bake for 25minutes, stir with a metal or wooden spoon/spatula.  Bake for another 25-35 minutes, or untilvegetables are tender and have some golden brown edges.
8.  Season totaste and serve hot. 

Yield: Makesabout 10-12 servings.    
This recipe is part of Pennywise Platter Thursday @ The Nourishing Gourmet and Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free.