Did you know that vegetables have sugars in them? When you roast vegetables, it caramelizes them a bit and brings out more flavor! Not to mention it adds a bit of a crunch because of the oil. Delicious!
Roasted Winter Vegetables
CUT ALL THE VEGETABLES IN ABOUT 1 INCH PIECES
3 slender carrots, peeled and trimmed
1 small turnip, peeled
3 fingerling potatoes, scrubbed and cut lengthwise in halves
2 small parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 medium onion, trimmed, peeled and halved, each 1/2 cut into quarters
1 beet, peeled and cut into thick wedges
½ of a whole head garlic, separated into cloves, unpeeled
1+ sprig fresh rosemary, sage, or thyme
Freshly ground black pepper
Extra-virgin olive oil
Preheat the oven to 400 degrees F.
1. Put all the vegetables and the herb sprigs in a large bowl. Drizzle generously with olive oil, and season well with salt and black pepper, tossing them with your hands to coat them evenly.
2. Place the veggies in a single layer on a large baking sheet. Cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
3. Serve the vegetables on a platter to accompany a roasted main course.