This recipe is from one of my all-time favorite cookbooks, My Paris Kitchen, By Dave Lebovitz. Every recipe in this book is a masterpiece! He gives so many great cooking tips with each recipe. You can use any sort of hearty vegetable in this recipe. I used the ones suggested in the book.
- 3 Large Carrots
- 2 Parsnips
- 1 Large Beet, any color
- 1 Large or 2-3 small sweet potatoes (about 8 oz.)
- 8 Shallots, peeled
- 8 oz Brussels sprouts
- 3 tbsp. Olive oil
- 1 tsp. Sea salt or Kosher salt
- 10 Thyme sprigs
- Black pepper
- Preheat oven to 400F. Peel the carrots and parsnips, and cut into "batons" or "sticks" about 3" long and 1/2" wide. Peel the beet and sweet potato. Cut into 1/2' slices, then slice each section into sticks roughly the same size as the carrots and parsnips. Slice shallots in half length-wise. Gently peel outer layer of Brussels Sprouts and cut in half.
- Place all vegetables on sheet pan. Drizzle olive oil over the vegetables, toss and sprinkle salt and pepper evenly over them. Make sure veggies are in a single layer across pan. It is best to place the cut side down on the shallots and Brussels Sprouts so they get nice and toasty. You may need to use 2 sheet pans to fit them all. Scatter the thyme sprigs over the oiled and salted vegetables.
- Place sheet pan with veggies into the oven and roast for 45-60 minutes, stirring half-way through. Roast until veggies are nicely browned and cooked through.