4 medium red potatoes, quartered
1 celery root, peeled and cut into 1-inch cubes
2 turnips, peeled and cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch cubes
4 carrots, peeled and cut into 1-inch diagonals (i used 8 carrots)
2 large Chioggo or golden beets, washed, trimmed and cut into 1-inch cubes
2 fennel bulbs, cut into triangles
1 medium red onion, cut into 1-inch pieces
1/2 c. extra virgin olive oil
1 bunch thyme leaves, picked
Kosher salt and freshly ground black pepper
Preheat oven to 350F.
Place cut root vegetables in a large bowl, add olive oil, thyme leaves, Kosher salt and freshly ground black pepper, and toss until well coated.
Place vegetables on a baking sheet and roast for approximately 45 minutes until tender and lightly browned.
Source: Sur La Table cooking class with instructor, Charles Vollmar
Prepared by: Lena for the January 2006 meeting