Roasted Winter Vegetables
Summary
Roasting winter root vegetables caramelizes their natural sugars, producing a complex, toasty, and lightly sweet flavor. This recipe calls for a variety of winter vegetables, but you could use any combination, as long as you end up with about 12 cups total of bite-size pieces. This recipe can easily be cut in half if you're not cooking for a crowd. For added acidity, you could drizzle lightly with balsamic vinegar just before serving.
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- Prep time
- 30 min
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- Cook time
- 1 hr
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- Servings
- 14 Servings
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- Serving size
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3/4 cup
Ingredients
Ingredients
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carrots (peeled and sliced into 1-inch rounds)
- 2 cup
- 2 cup
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-
sweet onion (chopped)
- 2 cup
- 2 cup
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turnips (peeled and cut into 1 1/2-inch cubes)
- 2 cup
- 2 cup
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-
parsnips (peeled and sliced into 1-inch thick rounds)
- 2 cup
- 2 cup
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-
rutabaga (peeled and cut into 1-inch cubes)
- 2 cup
- 2 cup
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butternut squash (peeled and cubed)
- 2 cup
- 2 cup
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garlic (peeled)
- 12 clove
- 12 clove
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olive oil
- 2 tbsp
- 2 tbsp
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salt
- 1/2 tsp
- 1/2 tsp
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chopped fresh parsley
- 1/3 cup
- 1/3 cup
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-
minced fresh thyme
- 1 tbsp
- 1 tbsp
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Directions
Directions
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Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme.
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Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned.
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Add the vegetables to a serving bowl, and mix in the parsley and thyme.