Roasted Winter Vegetables
Ingredients
- 2 medium red beets, scrubbed
- 2 medium yellow beets, scrubbed
- 2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed and halved if large
- 2 large yellow onions, cut into 1″ wedges
- 1⁄2 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. Brussels sprouts, trimmed and halved
- 2 large parsnips, peeled and cut into 1” pieces
- 1 tbsp. finely chopped rosemary
- 1 tbsp. finely chopped thyme
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