Roasted Winter Vegetables
This recipe for roasted or baked winter vegetables like turnips, parsnips, carrots, and squash, is a perfect side dish for roasted meats or poultry.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 5medium carrots (peeled)
- 1medium celery root (peeled, or 1 bunch celery trimmed)
- 2medium turnips (peeled)
- 2medium parsnips (peeled)
- 6small new potatoes (peeled)
- 1medium butternut squash (peeled and seeds removed)
- 8to 10 shallots (peeled)
- 1whole bulb garlic (cloves separated and peeled)
- ½cup olive oil
- 1bunch fresh thyme or rosemary
- Kosher salt and freshly ground black pepper
Instructions
Step 1
Pre-heat your oven to 375 F.Step 2
Pull the little leaves off of the fresh herb stems until you have about a tablespoon of them. Set them aside along with another few whole sprigs of the herbs.Step 3
Cut the carrots, turnips, parsnips, potatoes, squash, and celery (or celery root) into about 1-inch pieces. Cutting the vegetables the same size helps ensure they cook evenly.Step 4
Transfer the cut vegetables, along with the shallots and garlic, to a large baking pan. Drizzle with olive oil, season with kosher salt and black pepper, sprinkle with the herb leaves and toss to combine. Place the whole herb sprigs in the pan with the veggies.Step 5
Roast for 45 minutes or until the vegetables are lightly browned and tender but not too soft.Step 6
Remove the whole herb sprigs from the pan and let the vegetables cool for 5 to 10 minutes before serving.