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Roasted Winter Vegetables

Recipe Introduction


Impossibly easy; indescribably delicious. I cooked these a few nights ago. The next day our friend Patsy wondered what kind of fruit I'd used. When I listed the vegetables, she was surprised. Her comment: "If I'd known those were rutabagas, I'd not have touched them."

The roasting brings out natural sweetness. Like Patsy, if you've ever eaten root vegetables boiled or steamed and didn't like them, give these a try.





List of Ingredients



• 1 large rutabaga
  
• 2-3 tennis ball-sized turnips
  
• 3-4 parsnips
  
• 5-6 carrots
  
• 2-3 potatoes
  
• Additional options:
  
• sweet potatoes
  
• winter squash
  
• onions
  






Instructions



1. Wash and pare vegetables. Scrubbed vegetables really don't need to be peeled; they're healthier with skin, but more attractive peeled.
   
   
2. Cut vegetables in about 1" chunks. Put in a plastic bag. Add 2 tablespoons olive oil.
   
   
3. Preheat oven to 400-450 degrees. When temperature is reached, roast vegetables 20-25 minutes or until a knife easily pierces them. Serve hot.
   
   






Final Comments


These were so good, we had some for breakfast. Even cold, they're tasty.

I've also roasted other vegetables and have yet to find one that isn't sweetened by the method.