One of my favorite side dishes at Thanksgiving and throughout the winter is a colorful melange of roasted winter vegetables. They couldn't be simpler to prepare, or more delicious. A splash of olive oil, salt, and herbs, then let your oven do the rest. Make certain to use a large roasting pan so that you don't overcrowd the vegetables. They will steam rather than roast if you do.
Roasted Winter Vegetables
Serves 4 - 6
- 1 small butternut squash, peeled and cut into 1" chunks
- 1 sweet potato, peeled and cut into 1" chunks
- 2 carrots, peeled and cut into 1" chunks
- 1 large parsnip, peeled and cut into 1" chunks
- 1 head garlic, cut in half crosswise, unpeeled
- 1 red onion, cut into wedges
- 1/4 cup olive oil
- kosher salt
- 1 sprig rosemary, chopped
- 5 sprigs fresh thyme, leaves removed
Preheat oven to 400F.
Place cut vegetables in a large bowl and toss with olive oil to coat, salt, and herbs.
Transfer to a large roasting pan or baking sheet. Do not overcrowd, otherwise they will steam and not roast.
Roast for 30 minutes, increase temperature to 425 and continue cooking another 10-15 minutes until nicely browned. Watch at this point to prevent burning. Remove garlic and serve hot or warm.
Don't miss a single post CLICK HERE to subscribe