Roasted Fall/Winter Vegetables

Roasted vegetables are so easy and so delicious – I think that often they have more flavor than their boiled or steamed counterparts.

To accompany roast chicken, lamb, beef, pork and veal (or eat by themselves if you are vegetarian).

Serves 6

Take 12oz sweet potatoes, 12oz carrots, 12oz butternut squash, 12 oz large onion and 12oz parsnips – peel or wash and don’t peel and cut into same bite size chunks. You can add other vegetables – turnip, swede – or substitute depending on what you like/dislike.

Take a large Ziploc bag and add 3 tablesp. olive oil,  2 crushed garlic cloves, 1/2 tablesp. crushed rosemary, 1/2 tablesp. crushed thyme and salt and pepper to taste. Then add vegetables and shake bag until all are coated with the oil mixture. This mixture can spend a day or 2 in the fridge.

Tip mixture into a baking tray and place in a pre-heated oven (350 degrees) for some 45 minutes. They are cooked when they are soft enough that you can poke them with a fork.



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