Roasted Roots

Ahh, root vegetables, they simply are the most warming, sweet, amazing veggies around.  What a wonder that these grow under ground and have stunning colors and flavors.  I find them the perfect comfort food this time of year, sometimes edging out soups and stews.  Last night there was not a lick of turkey in my kitchen but there were plenty or sweet potatoes, leeks, parsnips, beets and carrots.  I threw in some Brussels sprouts, squash and fennel for good measure.  These all went in the oven and voila they are scrumptious right out of the oven.  Sprinkle some fresh or dried thyme some salt and pepper and serve to your appreciative family and friends.
Thanksgiving around here was warm and wonderful!  We had fun with with friends and family from around New England and my sister in law from California.  My master plan of eating early proved to be a success!  We ate our big meal at lunchtime (after a rousing game of whiffle ball) and went for a walk while the sun was low in the sky (cannot get used to the sunsetting at 4:30!) then some board games  and drinks and then dessert and coffee at dinnertime.  None of the adults complained we were all very full from the mid day feast but  my 10 year old daughter was confused by this set up, dessert for dinner?  She decided to top off her pie with a helping of green beans!
This is the type of recipe that you could change to suit your whim or the contents of your crisper!

 Roasted Root Vegetables
1 sweet potato, peeled and cubed
1 small squash, such as delicata, peeled and cubed
1 leek, washed, whites and light green only, sliced
1 fennel bulb, sliced
1/2 pound Brussels sprouts, halved
1/2 pound parsnips, peeled and diced
1/2 pound carrots, peeled and diced
1 tablespoon fresh thyme leaves or 1 teaspoon dried
salt and pepper to taste
2-3 tablespoons of olive oil
pre-heat oven to 400 F
put prepared veggies on 2 large baking sheets.  Keep like vegetables together in case one vegetable is done before others.  Sprinkle with olive oil, salt and pepper and toss vegetables lightly.  Roast checking periodically and stir when they start to brown.  Depending on how small they are cut the vegetables should be done in 20 minutes, be careful that the leeks do not burn!  Remove vegetables when they are tender and put into a large bowl. Check each variety separately to ensure proper cooking.  When all the vegetables are cooked and in the bowl, sprinkle with thyme and toss.  Salt and pepper to taste.