Roasted Winter Vegetables

"We have some version of this at leaast once a week," says contributer Linda Bulson.  "You can vary the vegetables, but I've found that it's best to include at least one sweet vegetable (carrot, sweet potato, parsnip) and one with a stronger flavor (turnip or rutabaga).  The natural sweetness of the veggies and the garlic develops with the slow roasting"

Serves 8 (side dish) 3 - 6 (main course)

  • 6-8 cups / 1.5 - 2 L winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash (peeled and cut in 1-inch /2.5 cm pieces or slices 1/2 inch / 1-cm thick)
  • 2 tablespoons oil
  • 1 tablespoon dried or three tablespoons fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, at they will roast faster; add them to the pan 10 minutes into the baking time).

Spread in a single layer on greased baking pans.  Roast in a preheated oven at 425F / 200 C until tender, 30 - 45 minutes, stirring occasionally.  Season with salt and pepper.  Serve with roasted garlic sauce (optional)

Roasted garlic: Remove loose papery layers from outside of a whole garlic bulb but do not peel.  Slice off top of the bulb, exposing the tip of each clove.  Place on a square of aluminum foil and drizzle with 1 tablespoon olive oil or just seasonwith salt and pepper.  Wrap tightly and bake alongside the vegetables until tender.

Roasted garlic sauce: Bake on head of garlic as directed.  Squeeze soft roasted cloves into a small bowl, mash with fork, and stir in 3/4 cup / 175 ml plain yogurt.  (Try this sauce as a raw vegetable dip)

Linda Bulson, Cropseyville, New York
Judy Hildebrand, Crystal City, Manitoba
Willard Roth, Elkhart, Indiana

Recipes from Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert