Roasted Winter Vegetable Platter

Serves: 4 to 6

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

High-temperature roasting concentrates the sweetness in winter vegetables, while retaining all the nutrients.

Ingredients

  • 6 cups total parsnip, sweet potato, russet potato, beet, celery root, butternut squash, delicata squash Add to list
  • 1 red onion, cut into half-moons Add to list
  • 1 tablespoon chopped fresh rosemary or thyme Add to list
  • Extra-virgin olive oil to coat Add to list
  • Splash of balsamic vinegar Add to list
  • Salt and pepper Add to list
  • Garnishes: Toasted pumpkin seeds, dried currants (re-hydrated for 5 minutes in warm water), chopped Italian parsley Add to list

Preparation

Preheat oven to 425° F.

Chop your choice of first 7 vegetables in medium-size pieces (3/4-inch square), to equal about 6 cups. Add sliced onions and rosemary or thyme and toss with olive oil, vinegar, salt and pepper.

Roast on a baking sheet until tender and lightly brown, about 20 to 30 minutes. Serve with garnishes of your choice.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Sound Consumer, November 2009

Learn more about our recipes. View guidelines »

More about: beets, holidays, parsnips, potatoes, vegetables, winter squash, yams

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