Brought to us by Jason
1 lb sweet potatoes or yams, peeled
½ lb parsnips, peeled
½ lb rutabagas, peeled
1 onion, peeled
2 – 4 cloves garlic, coarsely chopped
1 – 2 tsp fresh thyme
3 tbsp olive oil (or if you want to do it like the real pioneers, lard!)
salt and pepper
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Preheat oven to 425 degrees F. Cut the sweet potatoes, parsnips, rutabagas, carrots and onion into large two-bite chunks.
Place all of the vegetables in a roasting pan that is large enough to accommodate them in a single layer. Drizzle with olive oil (or scatter lumps of lard) and sprinkle with garlic, thyme, salt and pepper to taste.
Roast the vegetables, turning them once or twice to ensure even cooking, until they are tender when pierced with a fork and browned at the edges, 35-40 minutes. Serve at once.
Makes 4 servings.
