Roasting vegetables brings out their natural sugars. Try roasting them on a grill prepared with medium hot coals to add a little smokey flavor. Use a vegetable grill pan.
Serves 4-6
Prep time: 10 minutes
Total time: 50 minutes
Ingredients:
½ butternut squash, peeled, cut into to ½ inch thick strips
4 carrots, peeled and cut in half lengthwise
4 parsnips, scrubbed and cut in half lengthwise
1 turnip, cut in half and then into 3/4 inch slices
2 red onions, quartered through the root
3 medium red potatoes, scrubbed, quartered
1 large sweet potato, peeled and cut lengthwise into 4 pieces
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon fresh thyme and rosemary, chopped
Salt and pepper to taste
Instructions
Pre heat oven to 400 degrees. Place all vegetables on a baking sheet. Combine oil, garlic and herbs and pour over vegetables, toss to coat. Allow to set about 1 hour. Roast in oven for 35 to 40 minutes or until cooked through
Terri’s Tips:
Place squash in a baking dish and cook about 15 minutes in the microwave. This will soften skin making it easier to peel.