Now that autumn is upon us and there’s a chill in the air, perhaps nothing sounds better to you than hearty meals consisting of meat and potatoes. In this case, nothing could be easier than roasted root vegetables served along side my Roast Chicken. Not only is this a healthy dish, it’s amazingly beautiful and would make an excellent side dish for your traditional Thanksgiving dinner. A quick wash and peel, drizzle of olive oil and pinch of salt and pepper, and into the oven it goes. An hour later you have a festive, vegetable medley.
extra virgin olive oil
freshly ground black pepper
Place all vegetables and herbs in a large casserole dish or spread on a large, rimmed cookie sheet. Drizzle with a generous amount of olive oil, mixing to coat all. Season with kosher salt and freshly ground black pepper. Bake in a 425 degree oven for approximately 50 minutes. Stir every 15 minutes, making sure all vegetables brown evenly. Time will vary depending upon the quantity. Remove from oven when vegetables are fork tender and beautifully browned. Sprinkle with additional kosher salt.