Roasted Winter Vegetables

Roasted Winter Vegetables
Photo by HOWARD L. PUCKETT

Ingredients

  • 1 ½ tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 2 cups (1-inch) cubed peeled turnips (about 1 pound)
  • 1/8 teaspoon ground nutmeg
  • ¾ teaspoon salt
  • 2 cups (1-inch-thick) sliced parsnip (about 1/2 pound)
  • 1/8 teaspoon freshly ground black pepper
  • + 10 more ingredients
    • 2 cups (1-inch) pieces fennel bulb (about 1 large)
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
    • 1 ½ tablespoons extra-virgin olive oil
    • ¼ cup chopped fresh flat-leaf parsley
    • 3 garlic cloves, halved
    • 2 cups (1-inch) cubed peeled turnips (about 1 pound)
    • 1/8 teaspoon ground nutmeg
    • ¾ teaspoon salt
    • 3 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
    • ¼ cup chopped fresh flat-leaf parsley

Preheat oven to 400°.Combine first 5 ingredients in a large bowl. Add oil, salt, nutmeg, and pepper; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 400° for 45 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; add parsley and thyme...

View full recipe at My Recipes

Comments

Variations on Roasted Winter Vegetables

  • Roasted Winter Vegetables
    • 1/2 medium rutabaga
    • 1/2 medium butternut squash
    • 2 quarts water
    • 4 turnips
    • 1/3 cup butter or margarine, melted
    • 2 tablespoons kosher salt, divided
    • +2 other ingredients


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