PCC Roasted Winter Vegetables
For roasted vegetables
- 1 yam Add to list
- 1 sweet potato Add to list
- 1 red potato Add to list
- 1 red onion Add to list
- 1 red bell pepper Add to list
- 1 parsnip Add to list
- 2 carrots Add to list
- 2 celery ribs Add to list
- Olive oil Add to list
- Salt and pepper, to taste Add to list
Cut vegetables into 1 1/2-inch squares and toss with olive oil, salt and pepper. Roast in a 400° F oven until browned and tender, about 15 minutes.
Toss whole garlic cloves with 1/3 olive oil and wrap in foil. Place on a baking sheet and roast until tender, about 1 hour. Reserve oil for dressing.
Place roasted garlic cloves, reserved oil, balsamic vinegar, thyme, parsley, salt and pepper in a food processor and blend until smooth. Toss with roasted vegetables.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!