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Roasted Root Vegetables
An easy recipe that is elegant enough somehow for company! Save any leftover vegetables and add them to your next pot of soup.
- 1/2 butternut squash
- 3 carrots
- 2 onions
- 2 parsnips
- 3 turnips
- oil
- fresh rosemary or thyme, about 1 Tbs leaves
- salt and pepper to taste
You want about 2 pounds of hard vegetables, cut into 1" cubes roughly. I've used acorn squash, rutabagas, and sweet potatoes in various combinations with the vegetables listed above so feel free to substitute and experiment.
Mix them all with a bit of oil and/or melted butter. Put them in a roasting pan.
I've cooked them two different ways, depending on what else I was serving. However you cook them, stir them now and then and roast until at least soft, and browned a bit is even better. If you're in a hurry, roast them at 500 degrees for at least 30 minutes. If you're not in a hurry, roast them at 425 for up to an hour. The timing is rough. You have to just watch them, stir them, stick a fork in them now and then and see how they're doing.