ROASTED ROOT VEGETABLES AND APPLES

Ingredients:

• 1 bunch carrots, halved lengthwise,
• 2 large sweet potatoes, peeled and cut into 1 inch wedges,
• 6 medium parsnips, halved lengthwise,
• 3 tablespoons extra virgin olive oil,
• 4 shallots, thinly sliced,
• 1/4 cup fresh thyme,
• kosher fine sea salt to taste,
• fresh parsley, chopped, for garnish,

Directions:

1. Preheat oven to 400 degrees F.
2. Combine the root vegetables in a baking pan.  Drizzle the olive oil generously over the vegetables.  Sprinkle with kosher salt, pepper and only 1/2 cup of the thyme.
3. In a small bowl, toss apples with shallots, remaining 1/2 cup thyme, a drizzle of olive oil, salt, and pepper. Place mixture on a separate rimmed baking sheet.
4. Roast vegetables for approximately 45 minutes, and apples for approximately 25 minutes, until soft.
5. Combine all on a serving plate, garnish with parsley, and season with kosher sea salt and pepper.

* Makes 6 servings*