Roasted Vegetables with Thyme

My favourite way to make vegetables.

4 small onions, peeled, quartered through root end
2 fennel bulbs (anise), trimmed, each cut into 8 wedges
2 med. beets, peeled and quartered
8 oz. baby carrots, peeled
8 whole garlic cloves, unpeeled
1/4 c. extra virgin olive oil
2 1/2 tbsp chopped fresh thyme or 1 tbsp dried thyme (fresh tastes better)
2 tbsp dry white wine (or white cooking wine)
Fine Sea salt
Pepper

Preheat oven to 425F. Combine onions, fennel, carrots, and garlic in a large bowl. Add olive oil & thyme & stir gently to coat. Remove veggies to a large rimmed baking sheet. Put beets into the same large bowl that the other veggies were in, and repeat process. After placing all veggies (including beets) onto baking sheet, drizzle with wine, sprinkle with salt & pepper. Roast 35 mins. Gently turning vegetable half way through cooking. Roast until tender. Transfer to platter.

Cooking time may vary with oven and size of cut vegetable.

Also, the wine tends to smoke up the inside of the oven a bit, so have the fan on. (At least this always happens to me).

The vegetables also taste great the next day cut up and placed on top of a spinach salad.

Serves 8

Enjoy,
Myrna