Roasted Winter Vegetables
- A World Community Cookbook
From Simply in Season
- 6-8 c. winter vegetables, peeled and cut in 1” pieces or slices (potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash)
- 2 TB oil
- 1 TB dried or 3 TB fresh herbs such as rosemary, thyme, parsley, oregano
Directions
1. Preheat oven to 425.
2. Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into baking time). Spread in a single layer on greased baking pans.
3. Roast at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper
Serves 3-6
Nina and I make a modified version of this that only works around a campfire, called “Hobo Jobo’s”. Cut aluminum foil into rectangles and coat lightly (or heavily, if it’s cold) with butter. Toss in the chopped vegetables and fold the foil over your contraption. Cook over the fire until you’re hungry, usually about 45-60 minutes. Flip it over when you get bored. Serve with tabasco sauce, a flask of whatever floats your boat, and s’mores for dessert
