Oven-Roasted Winter Vegetables

A simple and delicious way to prepare and serve up winter vegetables. This is a suggested combination of winter vegetables, but any mix of root vegetables and onions that you choose will work out just as nicely.

Oven-Roasted Winter Vegetables

Recipe by Lisa Turner Published on March 29, 2007 Winter vegetables tossed in herb and garlic olive oil and roasted until browned, tender and fragrant Preparation: 20 minutes Cooking time: 30 to 40 minutes Print this recipe Ingredients: 1 lb (450 g) parsnips 1 lb (450 g) potatoes 1/2 lb (225 g) carrots 1/2 lb (225 g) sweet potatoes 8 medium onions 6 tablespoons olive oil 3 to 4 large cloves garlic, crushed 2 tablespoons fresh chopped herbs (rosemary, thyme, oregano and/or parsley) 1 teaspoon coarse sea salt, or to taste fresh ground black pepper to taste Instructions: Wash and cut the vegetables into pieces at least 1 1/2 inches in size and add to a large mixing bowl. The vegetables may be prepared a day or two in advance and refrigerated. In a separate bowl, mix together the olive oil, garlic, herbs, salt and pepper. Preheat an oven to 425°F and set the rack on a high shelf. Pour the oil mixture over the vegetables and toss by hand. Spread the vegetables out on a baking sheet and roast for 30 to 40 minutes or until the potatoes are browned on the edges. Serve hot. Makes 8 to 12 servings