Roasted Fall Vegetables

I love root vegetables and squash in the fall. I really like it all year but of course it is much easier and cheaper to like it when the vegetables are in season. One day I will figure out how to grow my own. Anyway, I threw together a variety of vegetables here and they all came together nicely. It was super easy to roast them and the house smelled great after! This is another customizable dish so if you’d rather leave out an item or add in another, feel free!

5-6 small fingerling potatoes (baby red or white potatoes would work well also)

2 medium rutabagas, quartered
2 medium beets, quartered
2 medium turnips, quartered
6-8 brussell sprouts
1 large sweet potato, cut into 2” chunks
1 parsnip, cut into 2” chunks
½ cup sliced fennel
2 sprigs of fresh thyme, chopped (about 1 tsp)
1 tsp garlic, minced
2 tsp sea salt
½ tsp black pepper
½ tsp red pepper flakes
3 Tbsp olive oil

• In a large casserole dish, combine clean, cut vegetables. Drizzle with olive oil and stir until vegetables are coated in oil.
• Add thyme, garlic, salt, pepper and pepper flakes. Stir again until vegetables are coated with seasonings.
• Pour water over vegetables. Bake at 350°F for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them.