Roasted vegetables are a classic for a reason, and this colorful medley is as easy as chop, toss, and roast! Celery root, sweet potatoes, beets, and red onion caramelize to golden tenderness alongside garlic, fresh thyme, and a kick of Fresno chili, making a vibrant side that pairs with just about anything.
Serves 8
The Vegetables:
- 1 red onion
- 2 celery roots (about softball size)
- 3 sweet potatoes
- 4 red beets (about baseball size)
The Seasoning:
- 1 Fresno chili, stem and seeds removed, small diced
- 3 garlic cloves, sliced thin
- 1 tablespoon fresh thyme leaves
- 4 tablespoons olive oil
- Salt and pepper to taste
INSTRUCTIONS:
- Preheat oven to 400°F.
- Cut the top and bottom off the red onion, slice it in half (top to bottom) and remove the outside layers. Lay each half-cut side down on a cutting board, slice into ½-inch thick pieces and place in a medium mixing bowl.
- Wash and peel the celery root and cut into 2-inch by 1-inch pieces. Add to the mixing bowl.
- Wash, peel and cut the sweet potatoes into 2-inch by 1-inch pieces. Add to the mixing bowl.
- Wash, peel and cut the beets into 2-inch by 1-inch pieces (you may want to wear gloves, so the beet juice doesn't dye your fingers). Add to the mixing bowl.
- Add the remaining ingredients to the bowl and mix gently.
- Spread the seasoned vegetables on a baking tray and roast for about 20–25 minutes, until golden brown and slightly soft.
You can swap in any root vegetables you'd like to match what's in season. The best part is the combo of the garlic, Fresno chili and fresh thyme.
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