Oven Roasted Winter Vegetables
Roasting root vegetables brings out their natural sweetness. Roasted cloves of garlic, a little olive oil, salt and pepper is all the seasoning you need4.
Servings 4 people
Ingredients
- 8 cups diced winter vegetables of your choice
- 8 whole large garlic cloves, peeled the bigger the better
- 2-3 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F. Line 2 baking sheets with foil.
- Cut the vegetables 1 to 1 ¼-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place vegetables and garlic cloves in a large bowl. Drizzle them with olive oil, salt, and pepper; toss well.
- Place vegetables in a single layer on 2 baking sheets.
- Bake for 25 to 35 minutes, until all the vegetables are tender, turning once.
- Remove from oven and serve either warm or at room temperature.
Notes
This is a basic recipe that you could easily create with whatever vegetables you have on hand. Different herb and spice combinations can be used as well.
Whenever we have it on hand, we toss the vegetables with aged (12 year ) balsamic vinegar as soon as they come out of the oven.
Root vegetables we like to include are: winter squash, potatoes, sweet potatoes, onions, Brussels sprouts, carrots, fennel and parsnips.
And don’t forget the garlic…
