Roasted Winter Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
Fresh veggies roasted to perfection, and served as a side with your favorite dish! Ingredients:
12 oz carrots peeled |
12 oz celery root, peeled |
8 oz turnips peeled |
8 oz parsnips peeled |
12 oz waxy potatoes peeled |
8 oz butternut squash peeled and seeded |
12 shallots peeled |
12 garlic cloves peeled |
4 oz olive oil |
1 1/2 tsp dried thyme |
1 1/2 tsp coarse salt |
1 tsp coarsely ground black pepper |
Directions:
1. Cut the carrots, celery root, turnips, parsnips, potatoes, and squash into 1-in dice.
2. Place these cut vegetables, plus the shallots and garlic cloves, in a baking pan.
3. Pour the olive oil over the vegetables and sprinkle with the thyme, salt, and pepper.
4. Toss or mix until the vegetables are well coated with oil.
5. Add more oil if necessary.
6. Bake at 375°F for about 45 minutes, until the vegetables are tender and lightly browned.
7. Turn or stir the vegetables several times during baking so that they cook evenly.
8. Do not allow them to become too browned, or they may be bitter.
|
|