roasted root vegetables

eating on a budget means buying in season.  but there's just not that much freshness to be had in these winter months.  what's a gal to do?

if you take a quick stroll through the grocery store these days, you'll notice the obscenely low prices on things like squash, turnips, and beets.  i don't usually cook with these vegetables, but i'd like to learn to do more in order to make the most of this season.  and since roasting veggies is already a favourite meal in our house (especially after a week on the road eating too much junk food!), it seemed like a good option.  i've tried a winter medley before with mediocre success (i believe the recipe called for parsnips.  blech.), but this particular blend was better.  we served it over brown rice and were quite satisfied.


Roasted Root Vegetables - adapted from What to Eat When You're Expecting, pg.411
serves 4
prep time: 30 mins  cook time: 45 mins

olive oil
seasoning of your choice - salt, pepper, thyme, rosemary - i used rosemary
assortment of winter veggies of your choice (i used acorn squash, carrots, turnip, and potatoes):
squash - acorn was good, butternut is probably much easier to prepare
carrots
potatoes - red.  yum.
turnip
beets
rutabaga
fennel
sweet onions, pearl onions, red onion
garlic cloves

preheat oven to 425.

scrub, peel, and chop veggies into big bite-sized pieces.  spray roasting pan with olive oil and arrange veggies.  brush the veggies with olive oil and season to taste.  cover and bake for about 25 minutes, or until the vegetables begin to soften.  remove cover and continue to bake until tender and golden, about 20 minutes.


this makes a lovely side dish, but it also makes a nice light entree if you serve it with a grain.  next time i'm going to go wild and add beets and red onion.  if you discover a favourite blend or have ideas of what else to add, let me know!