Recipes / Rutabaga

Roasted Winter Vegetables

6 to 8 cups winter vegetables, such as rutabagas, potatoes, carrots, beets,
onions, turnips, parsnips and winter squash, peeled, cut into 1-inch pieces
2 tablespoons oil
3 tablespoons fresh thyme (or 1 tablespoon dried herbs of choice)

Toss ingredients together (keep onions separate as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in an oven preheated to 425 degrees F. until tender, 30 to 45 minutes, stirring occasionally. Season with salt and pepper. Serve with Roasted Garlic Sauce, if desired (find recipe under "Garlic").

Serves 8 as a side dish.

From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press 2005.

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