Roasted Pears and Root Vegetables recipe

Sweet pears and root vegetables bake into a bronze, caramelized side dish worthy of any five-star entrée. Perfect for cool autumn nights.


1 pound celery root (celeriac), peeled, chopped
1 pound parsnips, peeled, chopped
4 pears, peeled, cored, chopped
2 red onions, peeled, chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper


1. Preheat oven to 400°F.

2. In a large bowl, combine all ingredients; toss until well coated. Arrange evenly on one or two baking trays, so that vegetables are in an even layer. Bake 45 to 50 minutes, tossing occasionally, until vegetables are golden and lightly caramelized. Serve with entrée.

Author: Kim Stakal

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