Roasted Medley of Winter Vegetables

As winter continues, colors seem to fade from sight.  The gorgeous gem hues of winter vegetables can brighten any dinner table and remind us gray and white isn’t the only color Mother Nature provides. Chin up! Winter is almost over. Yes, really.

Roasted Medley of Winter Vegetables

Roasted Medley of Winter Vegetables

Roasted Medley of Winter Vegetables by Fine Cooking, Photo:  Scott Phillips. This delicious recipe is perfection.  The ingredients list is more of a guideline, because you use what vegetables you have in your vegetable bin. 

  • 1/2 lb. parsnips, peeled and cut into 2×1/2-inch sticks
  • 3 to 4 carrots, peeled and cut into 2×1/2-inch sticks
  • 2 medium turnips, peeled and cut into large wedges
  • 3 medium beets, peeled and cut into large (3/4-inch) dice
  • 10 to 12 cloves garlic
  • 12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled
  • 3 sprigs fresh rosemary or thyme
  • 3 small bay leaves
  • 2-1/2 Tbs. melted unsalted butter
  • 1-1/2 Tbs. vegetable oil
  • Salt and freshly ground black pepper

Tip from Fine Cooking “cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. You should have about 1-1/2 to 2 cups each of parsnips, carrots, beets, and turnips. Red beets give the paler vegetables a pretty pink tinge, while golden beets, which are also nice, won’t bleed onto the other vegetables. In place of the butter and oil, you can use all olive oil or all clarified butter.” ~Fine Cooking Magazine  For full recipe and method please visit Fine Cooking

Method:  Oven temp is 400 degrees and rest is a breeze.  Place your vegetables in to a large roasting pan, or heavy rimmed baking sheet, one layer deep. Sprinkle herbs, drizzle with butter and oil and season with salt and pepper. To ensure your vegetables have been coated evenly, give them a toss. With a spatula, toss a few times until they are tender and browned in spots, which will be about 50 minutes.  Remember to toss out the bay leaves.

Visit Fine Cooking Magazine for more delicious ideas

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