Inspired Woman Magazine

Roasted Fall Vegetables

Ingredients
5 ½ cups diced vegetables in any combination:

Unpeeled potatoes, celery root, peeled rutabagas, peeled carrots, peeled parsnips, onions, or leeks (white and pale green parts only)—are all good candidates

Here is one combination:

  • 1 ½ cups peeled, diced carrots (3 medium)
  • 1 ½ cups peeled, diced parsnips (3 medium)
  • 1 ½ cups peeled, diced butternut squash (1/2 medium)
  • 1 cup peeled, diced beet
  • 2 tsp finely chopped rosemary or ½ tsp dried rosemary
  • ½ tsp salt, or to taste
  • Freshly ground pepper, to taste
  • 1 head garlic
  • Olive oil or canola oil
  • ½ cup grated cheese (goat, fontina, or Jarlsberg work well)

Preparation
Preheat oven to 400 F. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water, and pinch the edges of the foil together. Place the packet in the oven, and bake for about 35-45 minutes.

Coat a large baking sheet with cooking spray or cover sheet with parchment paper.

For best results, cut vegetables of same kind in a uniform size, about ¾ to 1 inch. To prevent beets from turning other veggies red, roast on a separate pan. Carrots take longer, so may be cut into smaller pieces. Squash cook more quickly, so can be cut to slightly larger pieces.

Combine cut vegetables with 1 tablespoon of oil and spices in a large bowl, and toss to coat. Spread the vegetables onto prepared baking sheet(s). For best results, don’t crowd the vegetables, or they will steam, rather than roast. Roast in oven, stirring about every 10 minutes, for a total of about 35 minutes.

Unwrap the garlic and let cool slightly. Squeeze the garlic cloves into a small bowl, add 1 tablespoon oil and mash with a fork.

Transfer the vegetables to a bowl. Add the mashed garlic to the vegetables and toss to mix. Add ½ cup cheese and toss to coat.

Original recipe from the Fall 2003 issue of Eating Well Magazine. Adapted by Duane and Karen Ehrens.

 

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