Roasted Root Vegetables
Ingredients
- 3 small red beets without tops
- 3 small golden beets without tops
- 2 quince
- 4 medium white turnips without tops
- ¾ lb. carrots
- ¾ lb. parsnips
- 1 large sweet onion
- ¼ c. small whole sage leaves
- 1 tbsp. rosemary leaves
- 3 tbsp. extra-virgin olive oil
- 1½ tsp. Kosher salt
- ½ tsp. freshly ground pepper
- 1½ c. roasted, peeled chestnuts
- 1 tbsp. Thyme leaves
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