Roasted root vegetables
Uncooked red potato(es)
¾ pound(s), small, scrubbed and quartered
Uncooked sweet potato(es)
1 large, peeled and cut into 3⁄4-inch chunks
4 medium, sliced
2 medium, peeled and sliced
1 cup(s), fresh, peeled and cut into 3⁄4-inch chunks
2 medium, cut into 3⁄4-inch chunks
Canned chicken broth
Canned tomato paste
2 medium clove(s), crushed
½ tsp, crumbled
¼ tsp, freshly ground
- Preheat the oven to 400°F. Place the oil in a large shallow roasting pan or jelly-roll pan. Heat the pan in the oven until the oil is hot, about 2 minutes. Add the red potatoes, sweet potato, carrots, parsnips, beets, and onions.
- Combine the broth, tomato paste, garlic, thyme, salt, and pepper in a small bowl. Pour over the vegetables; mix well. Bake, stirring a few times, until the vegetables are tender, about 45 minutes. Serve hot or warm. Yields about 3/4 cup per serving.