Version 1:
1/4 cup olive oil
1 pound Yukon Gold potatoes
1 pound yams or sweet potatoes
6 ounces carrots
half of a medium onion
Dried thyme
Dried sage
Salt and pepper
Cut vegetables into 3/4″ pieces. Slice onions in lengthwise pieces 3/8″ wide, then cut those once across the middle. Combine all ingredients and toss to coat evenly.
Preheat oven (convection) to 450° Place vegetables on a rimmed baking sheet in one layer. Bake in lower third of the oven for 10-20 minutes, stirring after every five minutes with a broad spatula. Begin testing for doneness after ten minutes.
2021
Version 2:
8 ounces shallots, peeled
2 medium red-skinned potatoes
2 medium turnips
2 medium parsnips, peeled
4 medium carrots
1 small rutabaga
2 cloves garlic, minced
1/4 cup olive oil
1 tbsp chopped fresh thyme
Thyme sprigs for garnish
Cut root vegetables into 1.5″ pieces. Combine all ingredients and toss to coat evenly.
Transfer to a large baking dish and bake at 450° for 35-40 minutes, until vegetables are tender and browned. Serve hot.