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Send a Meal Blog

Tuesday, December 15 2015

For the vegetables: choose ONE of the following
1    pound   beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
1    pound   carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
1 1/2   pounds   celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
1    pound   red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
1    pound   parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
1    pound   red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
1 1/2   pounds   sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
1    pound   turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
1    pound   acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)
2    tablespoons   vegetable or olive oil
1/2   teaspoon   kosher salt; more to taste
1    tablespoon   fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)
Heat the oven to 450 degrees F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.

Posted by: AT 02:35 am   |  Permalink   |  0 Comments  |  Email

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