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Roasted Winter Vegetables
One of our fall and winter vegetarian meals is to roast a variety
of winter vegetables in the oven. Not only does the house smell
wonderful, but the flavors are so comforting. This seems to work better when vegetables are roasted in a
single layer rather than in a bowl or deep baking dish.
What you need
- Assorted fall & winter root vegetables such as; parsnips,
rutabaga, turnips, winter squash
- Peeled and thickly sliced onion
- Whole garlic cloves in their skins
- Olive oil
- Kosher salt & black pepper
How to make it
- Preheat oven to 400º
- Peel and slice onion and drizzle with olive oil.
- Place on foil lined cookie tray
in preheated oven
- Prepare vegetables by peeling, removing seeds as
appropriate and cutting into similar thicknesses
- Place prepared vegetables and garlic cloves into a bowl and drizzle with
olive oil
- Mixing with your hands, make sure all surfaces are coated with oil - this doesn't require much oil - just enough to coat
- Remove tray with onions and stir
- Place remaining vegetables in a single layer on the tray
- Sprinkle with salt and pepper and return to the oven
- Roast until the vegetables are fork-tender but not mushy
This is an excellent main dish on it's own with a side salad.
It also makes an excellent side dish for roasted
meats (as long as you have the oven space).
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