Roasting vegetables in the oven is the perfect method for caramelizing and flavoring them but still keeping them moist and tender.
In this recipe from “My Paris Kitchen”, I chose carrots, parsnips, potatoes and Brussels sprouts. David suggests using beets but I think they are so messy and did not want to color the rest of the vegetables.
After coating the mixture with oil, salt and pepper, I sprinkled some dried thyme on top and put them in a preheated oven at 400 degrees. The vegetables roasted for about 50 minutes, had a beautiful color, and were perfectly browned.
I served this with an old standby, Salmon and tomatoes en Papillote, from “Around My French Table”, by Dorie Greenspan. Both recipes are so easy to prepare and go well together, but more importantly are delicious.