The days are dark and dreary lately and for some reason I thought that roasted winter vegetables would be just the thing to make my little world brighter.
I googled “roasted winter vegetables” and got ideas…a HOT oven was the key, everyone seemed to agree. Of course, what vegetables you use depends of what is at hand or you find. I happened to have a sweet potato and at Fresh Market I found nice fresh beets with tops on which I used in a salad, carrots with tops on, which meant that they were likely to be sweet and fresh, and a package of parsnips.
One of the recipes I found on-line mentioned not cutting the vegetables up in small pieces because they shrink a lot. I found that to be true.
The resulting roasted vegetables were really, really sweet. Something that would go well with them would be a little sprinkle of balsamic vinegar, I think, although I didn’t do that.
- About 4 cups of cut up winter vegetables…suggestions? Sweet potato, parsnips, turnips, carrots, beets, kohlrabi, rutabagas – any of these will do in any proportion that strikes you. Cut the vegetables into bigger pieces than you would like to have when cooked because they will shrink quite a bit.
- olive oil
- salt & pepper to taste
- chopped parsley for garnish
Pre-heat oven to 400 degrees
Peel the vegetables (remember that roots need to protect themselves against earth burrowing pests and thus their “skin” has toxic alkaloids)
Line a baking sheet with heavy-duty tin foil (for easy clean up) and add olive oil to coat the bottom.
Spread the vegetables on the foil lined baking sheet and salt & pepper them.
Bake for 30-40 minutes checking them several times and either shaking the pan or moving the veggies around with a wooden spoon.