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; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, smashed; 1 tablespoon chopped fresh parsley; 1 onion, cut into 6 wedges; 5 white mushrooms, wiped clean and quartered (Mushroom Basics); 1 teaspoon fresh thyme leaves or ½ teaspoon dried; 1 parsnip, trimmed, peeled, halved lengthwise, and cut crosswise into 2-inch-long chunks; 3 carrots, trimmed, peeled, halved lengthwise, and cut into 2-inch lengths

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of