Roasted Fall Vegetables with Apples and Thyme
Apples are the surprise ingredient in this medley of roasted fall vegetables. The recipe comes to us from Noci Sonoma, a member-based farm/garden club, where culinary director Aria Alpert Adjani showcases the farm’s seasonal bounty. There they use baby parsnips and turnips and serve them whole for an especially pretty presentation, but you can substitute larger ones and cut them into wedges if you like.
Ingredients
- 2 bunches baby parsnips, tops trimmed, or 2 regular parsnips, cut into 1/2-inch (12-mm) wedges
- 1 bunch baby turnips, tops trimmed, or 2 regular turnips, cut into 1/2-inch (12-mm wedges)
- 2 bunches baby rainbow carrots, tops trimmed, or 1 bunch rainbow carrots, halved lengthwise
- 2 large shallots, quartered
- 8 small crabapples, cored and halved, or 2 small Pink Lady apples, cored, quartered and cut into 1/2-inch (12-mm) wedges
- 2 Tbs. olive oil
- 1 Tbs. maple syrup
- 1/2 tsp. fine sea salt
- 1/2 tsp. freshly ground pepper
- 1 Tbs. fresh thyme leaves
- Flaky sea salt for sprinkling
- Fresh thyme leaves or chopped fresh flat-leaf parsley for garnish
Directions
Preheat an oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the parsnips, turnips, carrots, shallots and apples on the prepared baking sheet, spreading them evenly in a single layer. Drizzle with the olive oil and maple syrup, sprinkle with the salt, pepper and thyme and toss well. Roast, tossing occasionally, until the vegetables and apples are tender and lightly golden, 30 to 40 minutes.
Transfer the vegetables and apples to a platter or a serving dish. Sprinkle with a little flaky sea salt and thyme or parsley and serve immediately. Serves 6.
Recipe courtesy of Aria Alpert Adjani, culinary director and co-founder of Noci Sonoma