ROASTED WINTER VEGETABLES

By pat1908

Serves 4:

Ingredients

• 2 medium carrots peeled and cut into 3/4 inch chunks
• 1 medium onion, cut into 1 inch pieces
• 1 medium sweet potato peeled and cut into 1 inch cubes
• 8 oz mixed mushrooms cut into 1 inch pieces
• 2 medium parsnips peeled and cut into 1 inch cubes
• 10 garlic cloves peeled
• 3 Tbsp extra-virgin olive oil
• 1 Tbsp balsamic vinegar
• 2 tsp kosher salt
• 1 Tbsp chopped fresh rosemary
• Freshly ground black pepper
• Chopped fresh parsley

Preparation

Step 1

Heat the oven to 450F. In a large bowl, toss the carrots, onion, sweet potato, mushrooms, parsnips and garlic with the olive oil, balsamic vinegar, salt, and rosemary. Spread the vegetables out in a baking pan just large enough to hold them in one layer. (If the pan is too big, the vegetables may dry out too much and burn.) Roast in the hot oven, shaking the pan once or twice, about 50 minutes. The vegetables are done when they turn a toasty caramel colour and are fork tender. Season with salt and pepper, garnish with chopped fresh parsley, and serve hot or at room temperature.