Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Yield: Makes 4 Servings
Ingredients: 3 Yukon Gold or Yellow Finn potatoes, peeled, quartered, and cut into 1-inch wedges; Salt and freshly ground black pepper, to taste; 3 carrots, trimmed, peeled, halved lengthwise, and cut into 2-inch lengths; 2 garlic cloves, smashed; 1 tablespoon chopped fresh parsley; 5 white mushrooms, wiped clean and quartered (Mushroom Basics); 1 teaspoon fresh thyme leaves or ½ teaspoon dried; 2 tablespoons extra-virgin olive oil; 1 parsnip, trimmed, peeled, halved lengthwise, and cut crosswise into 2-inch-long chunks; 1 onion, cut into 6 wedges

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Roasting vegetables in a hot oven helps bring out the flavor—their natural sugars caramelize, developing a rich, mellow flavor.

Ingredients

2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
3

Lunch
Snack
Supper
Starter
Side dish
Winter
Gluten-free
Vegan

Method

Preheat the oven to 450°F. Pour the oil into a large gratin dish or roasting pan, preferably metal. Add the garlic and place the pan in the oven for 5 minutes to heat the oil. Carefully add all of the vegetables, sprinkle with the thyme and salt and pepper, and