A simple and delicious way to prepare and serve up winter vegetables. This is a suggested combination of winter vegetables, but any mix of root vegetables and onions that you choose will work out just as nicely.
 Oven-Roasted Winter Vegetables |
Recipe by Lisa Turner
Published on March 29, 2007
Winter vegetables tossed in herb and garlic olive oil and roasted until browned, tender and fragrant
Preparation: 20 minutes
Cooking time: 30 to 40 minutes
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Ingredients:
- 1 lb (450 g) parsnips
- 1 lb (450 g) potatoes
- 1/2 lb (225 g) carrots
- 1/2 lb (225 g) sweet potatoes
- 8 medium onions
- 6 tablespoons olive oil
- 3 to 4 large cloves garlic, crushed
- 2 tablespoons fresh chopped herbs (rosemary, thyme, oregano and/or parsley)
- 1 teaspoon coarse sea salt, or to taste
- fresh ground black pepper to taste
Instructions:
Wash and cut the vegetables into pieces at least 1 1/2 inches in size and add to a large mixing bowl. The vegetables may be prepared a day or two in advance and refrigerated. In a separate bowl, mix together the olive oil, garlic, herbs, salt and pepper. Preheat an oven to 425°F and set the rack on a high shelf. Pour the oil mixture over the vegetables and toss by hand. Spread the vegetables out on a baking sheet and roast for 30 to 40 minutes or until the potatoes are browned on the edges. Serve hot.
Makes 8 to 12 servings |
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