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Roasted Root Vegetables are the easiest side dish you will make for Thanksgiving, I promise!  A monkey could do this or my 11 year old. So whichever you have on hand assign this dish to them. Ok…maybe cut up the vegetables for the monkey, but still.

Do not be too particular about the vegetables you buy.  Just buy what you like or what you think your family will eat. Even the non-veggie lovers will love these veggies.  The roasting makes them sweet and brings out the true deep flavor. 

 

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Roasted Root Vegetables

Makes about 8-10 servings

1 lb. celery root, peeled and cut into chunks
1 lb. baby carrots with stems
1/2 lb. leeks, cut into chunks and rinsed well
1 lb. parsnips, peeled and cut into chunks
1/2 lb. frozen pearl onions
1/2 lb. Brussels Sprouts, cut in half
4 Tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 Tablespoons fresh chopped rosemary
1 Tablespoon fresh chopped thyme

Preheat oven to 425°

In a large bowl, combine prepared vegetables, olive oil, salt, pepper, rosemary and thyme. 

Spread evenly between two baking sheets.  

Roast 20 minutes.  Stir vegetables and roast an additional 20 minutes or until the vegetables are tender and golden brown.

Notes:
*Use any root vegetable you like such as sweet potatoes, turnips, red-skinned potatoes, yukon gold potatoes, beets..
*Use any herb/spice you like as well such as sage, cayenne for some spice,