Roasted Winter Vegetables

Note:  This is more of a technique than a recipe because you can use whatever group of root vegetables you’d like for this dish.   A good rule of thumb would be to cook about 1/4 to 1/3 pound per person for a side dish.  Other suggested vegetables are Parsnips, Turnips, Celery Root, Kohlrabi, Leeks, Fennel, and Sweet Potato.

Preheat the oven to 400 degrees.

Clean, peel and cut the vegetables so that they are all pretty much the same size, Onions can be a bit larger because they will cook quicker than the other vegetables.



2 Sweet Potatoes, 1 Ruttabaga, 4 Carrots & 1/2 Large Onion
Enough to feed 4 as a side dish.  I'd use the whole onion next time.

Put the vegetables in a large bowl and toss with enough olive oil to coat all of the vegetables.  Sprinkle on some salt & vegetables.  You can add some fresh chopped herbs here as well.  2 or 3 sprigs of rosemary, sage, and/or thyme work nicely.  You can also add a few unpeeled cloves of garlic and roast that with the vegetables.  A couple of tablespoons of Balsamic Vinegar are a pleasing addition.

Spread the vegetables on a large baking sheet.    I usually line the pan with foil or parchment so that they don’t stick and clean up is easy.  Roast in the oven, turning when they are about half done and cooking until they are tender and golden brown. This is usually about 40-45 minutes depending on the size of the vegetables. 

If you are roasting meat and want to cook the vegetables at the same time and temperature, adjust the cooking time according to the heat of the oven.  If the meat is cooking at 375 degrees, give the vegetables an hour to cook.  If the meat is cooking at 425 degrees, they will most likely only take 30 minutes.



We had Roast Pork and Gravy with the Vegetables.
Something green on the plate would have been nice.