Tossed with fresh thyme, parsley and butter, plus a splash of balsamic vinegar, this recipe works well with any number of root vegetables.
2 cups Chantenay carrots, scrubbed and sliced into 1-inch pieces
2 cups parsnips, scrubbed and sliced into 1-inch pieces
1 cup purple Daikon radish, trimmed of greens, then scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil
1 tablespoon finely-chopped thyme
1 tablespoon freshly-chopped parsley
1 tablespoon butter
1-2 tablespoons balsamic vinegar
Sea salt and fresh ground pepper
1. Heat the oven to 400°.
2. Using your fingers, toss the vegetables with the oil, salt and pepper in a bowl and then transfer to a baking sheet.
3. Place the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Transfer vegetables to a large serving bowl and add in fresh thyme, parsley and butter, tossing to coat, then drizzle the dish with balsamic vinegar. Taste for seasoning and add additional salt and pepper as desired. Serve warm.