Ingredients

The following ingredients have 6 Servings
  • 2 parsnips, cut into 1/2-inch wedges
  • 4 small purple potatoes, quartered
  • 3 small gold potatoes, quartered
  • 2 turnips, cut into 1/2-inch wedges
  • 1 bunch rainbow carrots, halved lengthwise
  • 2 large shallots, quartered
  • 2 apples, cored and halved
  • 2 lemons, halved
  • 1 red onion, thickly sliced
  • 1 garlic head, pointed end sliced off
  • 2 Tbs. olive oil
  • 1 Tbs. maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 Tbs. fresh thyme leaves (or 1/2 teaspoon dried)
  • chopped fresh flat-leaf parsley for garnish

Instruction

  • Preheat an oven to 425°F. Line a baking sheet with parchment paper.
  • Spread the parsnips, potatoes, turnips, carrots, shallots, apples, lemons, onions, and garlic head on the prepared baking sheet in a single layer.
  • Combine olive oil and maple syrup in a small bowl and drizzle over the vegetables; be sure to coat everything well. If needed, add a bit more olive oil. Season generously with salt, pepper, and thyme; toss well.
  • Roast until the fruits and vegetables are lightly brown and tender; about 30 to 40 minutes. Toss or stir occasionally as needed while baking.
  • Transfer the vegetables and apples to a platter or a serving dish. Taste and season with flaky sea salt and additional fresh thyme and parsley. Serve immediately.