Roasted Winter Vegetable Medley
In season vegetables served piping hot are familiar fares at the Winter Solstice
4 servings · Easy
Ingredients
- 1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1" dice.
- 2 large carrots, peeled and cut into 3/4" pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
- 1 large parsnip, quartered, cored, and cut in 3/4" pieces
- 1 medium-size fennel bulb, quartered, cored and cut in 3/4" pieces
- 1 medium or large red onion, cut in large dice
- 3 Tbsp extra virgin olive oil
- Salt and freshly ground pepper to taste
- Optional: Chopped fresh rosemary, thyme, or sage, about 2 teaspoons.
Instructions
- Preheat oven to 425*. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 Tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme, or sage, and toss together. Spread vegetables in an even layer.
- Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves. Turn heat down to 400* and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
- Remove from oven, combine squash and other vegetables and stir together.
Tags: pepperplate-import