Roasted Winter Vegetables

prep time:: 20 min
total time:: 1 hr 20 minutes

Serves 6

Pam

This is one of Amy’s favorite veggie dishes.

ingredients

1 medium onion, peeled and cut into 1 1/2 inch wedges
1 rutabaga, peeled and cut
4 small turnips, peeled and cut in half
3 medium carrots, peeled and cut length wise
1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
12 ounces brussel sprouts, cleaned and trimmed
2 T. olive oil
1 t. salt
1/2 t. freshly ground black pepper
1 T. chopped rosemary
2 T. chopped thyme
Olive oil cooking spray

directions

1. Heat oven to 450 degrees. Spray roasting pan with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussel sprounts evenly in pan. Drizzle all with 1 T. olive oil and toss lightly to cover vegetables. Sprinkle with salt and pepper, rosemary and thyme. Roast for 25 minutes, turn with spatula for even browning and roast for 15 to 25 minutes more. Brussel sprouts may cook faster, if so transfer to a platter to keep warm until remaining vegetables are finished.

Source: Amy Neill