Roasted Root Vegetables

I made roasted root vegetables for my friend’s FRIENDS-GIVING party tonight. Urban Dictionary defines Friendsgiving as “When friends and family members gather around before Thanksgiving. An assortment of food is prepared and stories are shared of why everyone is friends and thankful for each other.” I am so thankful for all my friends and family this year.

This recipe yields 20 servings so cut ingredients accordingly.

You will need to chop the following:

4 sweet potatoes
2 pounds baby purple potatoes
2 turnips
3 leeks
2 fennel roots
16 large colored carrots (yellow, purple, orange)
1 red onion
1 head of garlic

You will also need:

honey
salt/pepper
olive oil
garlic powder

Chop all the root vegetables so they are similar size and shape. Then place them in a baking dish with olive oil. Add the chopped garlic, salt/pepper, a little garlic powder and the thyme sprigs. Give the mixture a good toss. Place it in the oven on 400 degrees for approximately 90-120 minutes depending on how crispy you like your vegetables. Toss every 20 minutes or so. When the vegetables are slightly golden brown on the edges, remove from the oven and drizzle some honey over the top. You may remove the thyme sprigs or leave them for decoration.