Roasted Winter Vegetables
I love this vegetable dish with my fall and winter dinners. Roasted vegetables are an easy, tasty, and healthy way to have winter vegetables. They also smell wonderful while they roast!
1 cup winter squash (butternut or buttercup), peeled and cut into slices
1 large sweet potato, peeled and cut into large matchsticks
1 medium parsnips, unpeeled but cut into matchsticks
1 medium turnip, unpeeled, sliced and then cut into ½” matchsticks
1 large leek, green top removed, bottom sliced 1-inch diagonal
1 small rutabaga, peeled and cut into ½-inch slices and then ½-inch matchsticks
8 small white onions or medium yellow, peel and slice into quarters, leave root on
6 brussels sprouts – cut in half
3 Tbs extra virgin olive oil
¼ tsp rosemary leaves, dried
½ tsp thyme leaves, dried
¼ tsp sea salt
1. Preheat oven to 425 degrees. Peel and cut rutabaga into small matchsticks. Clean, remove outer leaves and cut Brussels sprouts in half. The remaining vegetables should be sliced into large matchstick-style cuts. Place all vegetables in a large mixing bowl.
2. Drizzle oil over the vegetables and toss to coat thoroughly. Add thyme, rosemary, and salt and toss again. In a large baking pan or cookie sheet layer vegetables on one single layer. If the pan is too small to accommodate all these vegetables use a second pan. Do not cover. Bake for 40 minutes. Vegetables should be tender and a little carmalized at the tip. Depending on the size of the cut you made, you will have to adjust cooking time a little less or more minutes. The smaller the matchstick the quicker it will cook.
Serving Suggestions: This is a wonderful side dish that can be served with a bean casserole, chicken, turkey, and lamb or seafood steak. It is very sweet and satisfying and you will want to have extras.
Bites of Insight: Extra virgin olive oil is superior, and is preferred in this recipe; however, you can use canola or safflower oil if you wish. Leaving the root ends on the onions helps them to hold together during cooking. Be careful not to cut vegetables too big or they will not cook all at the same time.