Roasted Winter Veggies
3 medium carrots, scraped and chopped
3 parsnips, scraped and chopped
1 fennel bulb, trimmed and chopped
1 medium onion, cut into 8 wedges
2-4 garlic cloves, smashed and peeled
1 tsp thyme
3 Tbs olive oil
salt and pepper to taste
Preheat the oven to 375 degrees. While the oven heats, prep the vegetables. Toss everything together in a bowl and then onto a lined or sprayed sheet pan. Roast in the oven for 30-40 minutes (until nicely caramelized and cooked through), tossing about every 15-20 minutes for even roasting.
A few tips:
- Chop everything about the same size to ensure even cooking - but no need to get fancy.
- Add additional spices, herbs and/or vary the veg to make an endless combination of roasted deliciousness. Some of my favorite combos include sweet potato wedges tossed with olive oil, cinnamon and red pepper; yellow squash, zucchini, and onion tossed with olive oil, thyme and pepper; apples and potatoes tossed with a little olive oil, cinnamon and maple syrup; cauliflower tossed with a bit of olive oil, curry powder, salt and pepper; and colorful bell peppers and onions tossed with olive oil, cumin, salt and pepper.
- Start this dish first. Then, while the vegetables roast you can prep and cook everything else for dinner or just spend a little more time playing with your baby, dog, or internet.
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