Roasted Fall Vegetables with Apples and Thyme | Williams Sonoma

Name: Roasted Fall Vegetables with Apples and Thyme | Williams Sonoma
Total time: 55 min
Ingredients: 2 bunches baby parsnips, tops trimmed, or 2 regular parsnips, cut into 1/2-inch (12-mm) wedges; 1 bunch baby turnips, tops trimmed, or 2 regular turnips, cut into 1/2-inch (12-mm wedges); 2 bunches baby rainbow carrots, tops trimmed, or 1 bunch rainbow carrots, halved lengthwise; 2 large shallots, quartered; 8 small crabapples, cored and halved, or 2 small Pink Lady apples, cored, quartered and cut into 1/2-inch (12-mm) wedges; 2 Tbs. olive oil; 1 Tbs. maple syrup; 1/2 tsp. fine sea salt; 1/2 tsp. freshly ground pepper; 1 Tbs. fresh thyme leaves; Flaky sea salt for sprinkling; Fresh thyme leaves or chopped fresh flat-leaf parsley for garnish

www.williams-sonoma.com

Roasted Fall Vegetables with Apples and Thyme Apples are the surprise ingredient in this medley of roasted fall vegetables.

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Ingredients

2 bunches baby parsnips, tops trimmed, or 2 regular parsnips, cut into 1/2-inch (12-mm) wedges
1 bunch baby turnips, tops trimmed, or 2 regular turnips, cut into 1/2-inch (12-mm wedges) &nbsp;
2 bunches baby rainbow carrots, tops trimmed, or 1 bunch rainbow carrots, halved lengthwise
2 large shallots, quartered
8 small crabapples, cored and halved, or 2 small Pink Lady apples, cored, quartered and cut into 1/2-inch (12-mm) wedges
2 Tbs. olive oil
1 Tbs. maple syrup
1/2 tsp. fine sea salt
1/2 tsp. freshly ground pepper
1 Tbs. fresh thyme leaves
Flaky sea salt for sprinkling
Fresh thyme leaves or chopped fresh flat-leaf parsley for garnish