Thyme Roasted Autumn Veggies

I blame Isa for the way this dish tasted. Because of her and Terry, I always have thyme in my fridge. Not only that, but I have both rubbed and whole leaf thyme in the cabinet. Yeah... I'm like a thyme junkie now. Dang it, I've caught the fever.

So I've been trying to make a concerted effort to eat with the seasons as much as possible. I'm trying harder to buy locally, though sometimes it's an inner conflict between local and organic. Most of these veggies are locally grown, thanks to the awesome markets near my apartment. I was kinda jealous of everyone having their awesome Thanksgiving feasts so I made this and some wild rice soup to make myself feel better. This is my first year in Canada, so I'm still adjusting to Thanksgiving being in October.

If you make something like this, you really don't need to follow a recipe. Just get some root vegetables, chop them up and put them in a pan with some oil and some kind of spice or herb. Just walk around the market and throw root vegetables willy-nilly into your basket and pick whatever herb smells freshest. (Ha, I just said willy-nilly!)

Thyme Roasted Autumn Root Vegetables

3 small turnips
2 parsnips
1 beet
15-20 brussel sprouts
4 cloves of garlic, diced
1 small onion, coursely chopped
2 fresh thyme, chopped (I think i probably used a bit more, I just used up what I had left)
4 Tablespoons olive oil

Preheat your oven to 375F.

Peel and chop the turnips, parsnips and beet. You'll want to make these smallish, but not tiny so that they cook fully. Clean the brussel sprouts and cut them in half length-wise. Put all of the veggies into an oven-safe dish and toss with olive oil, garlic, the onion and thyme. Stir gently so that the beets don't turn everything pink. I just used my hands to mix everything up.

Cook for 45 minutes to 1 hour.