Roasted Winter Vegetables
From chefelaine 15 years ago
- 45 minutes to make
- Serves 16
Fresh veggies roasted to perfection, and served as a side with your favorite dish!
Ingredients
- 12 oz carrots peeled shopping list
- 12 oz celery root, peeled shopping list
- 8 oz turnips peeled shopping list
- 8 oz parsnips peeled shopping list
- 12 oz Waxy potatoes peeled shopping list
- 8 oz butternut squash peeled and seeded shopping list
- 12 shallots peeled shopping list
- 12 garlic cloves peeled shopping list
- 4 oz olive oil shopping list
- 1 1/2 tsp Dried thyme shopping list
- 1 1/2 tsp coarse salt shopping list
- 1 tsp Coarsely ground black pepper shopping list
How to make it
- Cut the carrots, celery root, turnips, parsnips, potatoes, and squash into 1-in dice.
- Place these cut vegetables, plus the shallots and garlic cloves, in a baking pan.
- Pour the olive oil over the vegetables and sprinkle with the thyme, salt, and pepper.
- Toss or mix until the vegetables are well coated with oil.
- Add more oil if necessary.
- Bake at 375°F for about 45 minutes, until the vegetables are tender and lightly browned.
- Turn or stir the vegetables several times during baking so that they cook evenly.
- Do not allow them to become too browned, or they may be bitter.
The Rating
Reviewed by 53 people-
You KNOW I love those veggies, chef. ^5 of course
mystic_river1
in Bradenton loved it
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Love roasted veggies. Thanks for posting this one.
littlemissey
in loved it
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Awesome post...:)
wynnebaer
in Dunnellon loved it
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