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Roasted Winter Vegetables
beets; peeled, sliced
carrots; peeled, thickly sliced
celery root; peeled, sliced
fennel; trimmed, sliced
garlic cloves; peeled, left whole
onions, yellow or red; peeled, cut in wedges
parsnips; peeled, thickly sliced
potatoes; peeled, cut in wedges
rutabagas; peeled, sliced
shallots (dry); peeled, in sections
sweet potatoes; peeled, cut in wedges
turnips; peeled, sliced
winter squash; peeled, seeded, sliced
olive oil
balsamic vinegar
salt and ground pepper
dried summer savoury
dried thyme
Lightly oil a baking dish large enough to hold vegetables without
crowding. Combine olive oil and balsamic vinegar (about 2 teaspoons
and 1 teaspoon vinegar for each pound of vegetables) and drizzle
over vegetables, turning so all are coated with the mixture. Sprinkle
with salt, pepper, savoury and thyme. Bake at 425:F for about 45
minutes, turning the vegetables occasionally, until tender and
browned.
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Roasted Veggies 01