Lunch: Smashed Root Vegetables with Crispy Shallots Recipe

Ingredients

3 medium potatoes, peeled and cubed
2 large sweet potatoes, peeled and cubed
1 large rutabaga, peeled and cubed
2 medium carrots, sliced
1 medium turnip, peeled and cubed
1 medium parsnip, peeled and cubed
5 tablespoons olive oil, divided
1-1/2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon paprika
5 shallots, peeled and thinly sliced
1/2 teaspoon sugar
1/2 teaspoon balsamic vinegar
1/4 cup butter, cubed
1/4 cup 2% milk
1/8 teaspoon ground nutmeg

Instructions

Preheat oven to 400 °. In a large bowl, combine the first six ingredients. Drizzle with 3 tablespoons oil. Combine thyme, salt, pepper and paprika. Sprinkle over vegetables; toss to coat. Divide between two 15x10x1-in. baking pans.
Bake, uncovered, 40-45 minutes or until tender and golden brown, stirring occasionally.
Meanwhile, in a small skillet, saute shallots in remaining oil until golden brown and crispy. Stir in sugar and vinegar; cook 1 minute longer. Drain; set aside.
Transfer vegetables to a large bowl. Coarsely mash with butter, milk and nutmeg. Sprinkle with shallots; serve immediately.

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