Big Platter of Roasted Vegetables

Big Platter of Roasted Vegetables
Photo by Jim Franco

Ingredients

  • 2 parsnips, peeled and cut into chunks (7 ounces)
  • 3 to 4 sprigs thyme (2 teaspoons)
  • 1 small butternut squash, peeled, cut in half, seeds removed, cut into 1-inch wide slices crosswise (18 ounces)
  • ¼ cup red wine vinegar
  • 3 to 4 sprigs rosemary (2 teaspoons)
  • ½ teaspoon sea salt
  • 1 medium red onion, cut into sixths lengthwise, skin on
  • + 5 more ingredients
    • ¼ cup olive oil
    • ½ small head green cabbage, cut into 8 wedges (18 ounces)
    • 1 bunch small carrots, trimmed and peeled (6 carrots or 3 ounces)
    • ½ teaspoon freshly ground pepper
    • 1 small acorn squash cut in half, seeds removed, and cut into 1-inch-wide slices crosswise (14 ounces)

1. Preheat oven to 400°.2. Place all vegetables on a 15- x 10-inch jellyroll pan, and drizzle with olive oil and vinegar; toss to coat vegetables evenly. Spread in one single layer, and season with herbs, sea salt, and pepper. Roast at 400° for 20 minutes; stir vegetables, and roast another 15 mi...

View full recipe at My Recipes

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