Herb-Roasted Root Vegetables
Serves 4 to 6
3 to 4 pounds (8 to 10 cups) mixed root vegetables or winter squash, such as beets, carrots, parsnips, rutabagas, sweet potatoes, turnips, and potatoes, cut into 1-inch cubes
1 large onion, peeled and cut into eighths, or 1 cup peeled pearl onions or shallots
6 cloves garlic, peeled
3 tbsp extra-virgin olive oil
2 tbsp fresh herbs (rosemary, sage, thyme, oregano, alone or in any combination, chopped
Coarse sea salt or kosher salt and freshly ground black pepper
1 tbsp fresh parsley, chopped
1. Preheat the oven to 425 degrees Fahrenheit. Lightly grease a large sheet pan with oil.
2. Combine the mixed vegetables, onions or shallots, and garlic in a large bowl. Add the oil, herbs, and salt and pepper to taste. Toss to coat. Transfer the vegetables to the pan and spread out in a single shallow layer.
3. Roast 40 minutes to 1 hour, or until the vegetables are slightly browned and tender, turning with a spatula twice for even cooking.
4. Transfer to a serving platter, taste, and add more salt and pepper if desired. Sprinkle with the parsley and serve.
Adapted from Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables (Storey, 2007), by Andrea Chesman. If you can’t get enough roasted vegetables, check out Chesman’s The Roasted Vegetable (Harvard Common Press, 2002).
I borrowed this recipe from: Mother Earth News