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 lb. 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