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Roasted Winter Veggies

OvenGastro-PubWinter

Time: 1 hour 15 minutes

Yield: 4 servings

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About

An elegant meal deserves elegant side dishes. Roasted Winter Veggies are an easy addition to your cold-weather cuisine that you will quickly come to love. When you combine your favorite fresh vegetables — winter squash, pumpkin, parsnips, carrots, and beets — with smooth and fragrant extra-virgin olive oil and simple seasonings, the result is an earthy combination that is just heavenly. Roasted Winter Veggies really will be a welcome sight any time of year; don't wait for winter to come to enjoy!

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Ingredients

  • 2 pounds winter vegetables, such as squash, pumpkin, parsnips, carrots, or beets mixed as desired, peeled and cut into equal 1-inch pieces
  • 2 medium red or yellow onions, quartered
  • extra-virgin olive oil, to taste
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • fresh parsley, optional, to taste, coarsely chopped, for garnish

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line one or two (18x26-inch) baking sheets with parchment paper.

Step 3 -In a large bowl, add the vegetable pieces, the onions, and the olive oil and toss to coat.

Step 4 -Generously add the salt and the black pepper to the vegetable mixture and stir to combine.

Step 5 -In a single layer, add the vegetable mixture to the prepared baking sheets, ensuring the vegetables are not touching.

Step 6 -Roast until the vegetables are lightly-browned and just tender, about 45 minutes-1 hour.

Step 7 -Transfer the baked vegetable mixture from the oven to a wire rack.

Step 8 -Lightly drizzle the vegetables with the olive oil and toss to coat.

Step 9 -Taste the mixture and season with the salt and the pepper, as needed.

Step 10 -Serve the veggies garnished with the parsley.

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