Roasted Winter Vegetables
Serves 8 (side dish), 3-6 (main course)
“We have some version of this at least once a week,” says contributor Linda Bulson. “You can vary the vegetables, but I've found that it's best to include at least one sweet vegetable (carrot, sweet potato, parsnip) and one with stronger flavor (turnip or rutabaga). The natural sweetness of the veggies and the garlic
develops with the slow roasting.”
6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, rutabagas, beets, winter squash, red onions, yellow onions, leeks (peeled and cut in 1-inch pieces or slices ½ inch thick)
2 tablespoons olive oil
1 tablespoon dried or 3 tablespoons each of fresh herbs such as rosemary, thyme, parsley, oregano
• Preheat oven to 425 F.
• Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into baking time).
• Spread in a single layer on greased baking pans.
• Roast in a preheated oven, 30 – 45 minutes, stirring occasionally.
• Season with salt and pepper.
• Serve with roasted garlic sauce (optional).
Roasted garlic: Remove loose papery layers from outside of a whole garlic bulb but do not peel. Slice off top of bulb, exposing the tip of each clove. Place on a square of aluminum foil and drizzle with 1 tablespoon olive oil or just season with salt and pepper. Wrap tightly and bake alongside the vegetables until tender.
Roasted garlic sauce: Bake one head of garlic as directed. Squeeze soft roasted cloves into a small bowl, mash with fork, and stir in ¾ cup plain yogurt. (Try this sauce as a raw vegetable dip.)
Recipe adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.