Roasted Winter Vegetables

where the wild things are
Posted on 11/24/2012 by phenomenal


For Thanksgiving this year I made a delicious vegetable dish. It's so easy and versatile. You can use a variety of vegetables and spices for this. The yams, squash, beets, and fennel were perfect for Thanksgiving.


Ingredients
3 beets
1/2 butternut squash
4 yams
1 fennel root
2 tbsp sage, chopped
1 tbsp rosemary, chopped
1 tbsp olive oil

Directions

1. Preheat your oven to 400. Chop all the vegetables into cube sized pieces. Combine in a baking dish.

2. Add the olive oil, sage, and rosemary to the roasted vegetables. Toss with your hands.

3. Place in the preheated oven for about an hour and a half, until soft. Check every half hour and stir.

* serves about 14

You can read more about my Thanksgiving dinner here.
hisietari 25th-Nov-2012 08:09 am (UTC)
I made something similar from Jamie Oliver's Christmas recipes last year, it was fantastic! Definitely going to do that more often this winter, when veggies aren't exactly the #1 on people's menus. ;) Thanks for the inspiration!
whyintellectual 25th-Nov-2012 03:56 pm (UTC)
I always make roasted root vegetables (carrots, parsnips, turnip, potatoes, etc.) When they are almost done I cut the top off of a gourd and bake that as well and put my colorful root veggies around it as a display.

I had not thought of beets. I love the color and I will add them next year.
paganheart01 25th-Nov-2012 04:13 pm (UTC)
Oh, this looks so good!
squid_ink 25th-Nov-2012 05:36 pm (UTC)
i've made this only simmered it in (local) apple cider

its always a hit! and so colorful
phenomenal 25th-Nov-2012 05:45 pm (UTC)
That sounds great!
actwyllei 29th-Nov-2012 05:07 am (UTC)
Has the appetite very much.
This page was loaded Sep 19th 2014, 9:52 pm GMT.