Roasted Autumn Vegetables

Name: Roasted Autumn Vegetables
Total time: PT0D0H0M
Yield: serves 8-12
Ingredients: 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

Serves
serves 8-12

CHRISTOPHER HIRSHEIMER

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.

Ingredients

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

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Instructions

Step 1

Preheat oven to 350°. Peel and seed vegetables as necessary or, if small and tender enough, simply trim and scrub well.

Step 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.

Preheat oven to 350°. Peel and seed vegetables as necessary or, if small and tender enough, simply trim and scrub well.
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.