Rosemary and thyme add aromatic depth to roasted root vegetables in this hearty side. This recipe first appeared in our March 2014 issue with the story A Change of Seasons.
- 2 medium red beets, scrubbed
- 2 medium yellow beets, scrubbed
- 2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed and halved if large
- 2 large yellow onions, cut into 1″ wedges
- 1⁄2 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. Brussels sprouts, trimmed and halved
- 2 large parsnips, peeled and cut into 1” pieces
- 1 tbsp. finely chopped rosemary
- 1 tbsp. finely chopped thyme
Heat oven to 400°. Wrap red and yellow beets separately in aluminum foil and place in a 9″ × 13″ baking dish; bake until tender, about 1 hour. Let beets cool slightly, then unwrap, peel, and cut into 1” pieces. Transfer to a large bowl and cover with plastic wrap; keep warm.
Toss potatoes and onions with half the oil, salt, and pepper on a baking sheet. On another baking sheet, toss remaining oil, Brussels sprouts, parsnips, salt, and pepper. Bake until vegetables are golden and tender, 45 minutes to 1 hour; transfer to bowl with beets. Stir in rosemary, thyme, salt, and pepper.