Roasted Autumn Vegetables
Photo: Christopher Hirsheimer
SERVES 8 – 12
Winter vegetables such as parsnips, turnips, beets and squash greatly benefit from slow roasting, which concentrates their earthy sweetness. This dish is a wonderful accompaniment to roasted meats, especially the Harvest Pork Loin; bake these vegetables in the oven with the meat for the last hour it cooks.
5 lbs. assorted vegetables, such as pumpkin,
butternut squash, shallots, onions, garlic,
parsnips, beets, carrots, or rutabaga
3 tbsp. extra-virgin olive oil
Fresh herbs, such as thyme or sage, chopped
Salt and freshly ground black pepper
1. Preheat oven to 350°. Peel and seed vegetables as necessary or, if small and tender enough, simply trim and scrub well.
2. Coarsely cut into pieces of approximately equal size, then arrange in a large baking pan, brush with oil, and scatter herbs on top. Season to taste with salt and pepper. Roast vegetables, turning occasionally, until golden on the edges and tender when pierced with a knife, about 1 hour.
Any leftover vegies can be easily made into a great soup for the next day. Just blend/puree with chicken or vegie broth, preferably no or low salt. The addition of some cream, sour cream or my favorite Kefir cheese (Greek sour cream) is another option.