Mollie Stone’s deli recently introduced Buttermilk Thyme Roasted Root Vegetables and it has quickly become one of our most popular dishes. It is perfect alongside a fall meal and a great candidate for a Thanksgiving side dish.
One thing we love about this recipe is its flexibility. Double it to feed a crowd. Don’t like, say, parsnips? Simply omit them and increase the amount of sweet potatoes if those are your favorite. We also leave the vegetables unpeeled, which adds a rustic texture and increases nutrition (just be sure to wash the veggies thoroughly).
Try making Buttermilk Thyme Roasted Root Vegetables at home – keep reading for our recipe!
BUTTERMILK THYME ROASTED ROOT VEGETABLES
- 1/4 lb parsnips, unpeeled and cut into large chunks
- 1/2 lb sweet potatoes, unpeeled and cut into half moons
- 1/2 lb yams, unpeeled and cut into half moons
- 1/4 lb turnips, unpeeled and cut into half moons
- 1/2 lb rutabaga, unpeeled and cut into half moons
- 1/2 lb carrots, unpeeled and cut into large chunks
- 1/4 cup buttermilk
- Kosher salt, to taste
- Coarsely ground black pepper, to taste
- 1 tablespoon canola oil
- 1 tablespoon honey
- A pinch of crushed red chili flakes
- A few sprigs of fresh marjoram
- A few sprigs of fresh thyme
Preheat oven to 350F. Cut all vegetables and toss with buttermilk, salt and pepper until coated.
Add canola oil, honey, chili flakes, marjoram and thyme. Toss to coat evenly.
Put on a sheet pan and roast for 40 minutes, or until vegetables are caramelized and tender.