What's for Dinner?

Roasted Winter Vegetables

Ingredients:

2 carrots, scrubbed

1 large parsnip, scrubbed

1 small turnip, scrubbed

1/2 rutabaga, scrubbed

1 sweet potato, scrubbed

1 large red onion

2-3 tbsp. vegetable oil

1 tbsp. finely chopped fresh rosemary

2 tsp. coarse salt

1/4 cup freshly chopped parsley

Directions:

Cut all vegetables into 2-inch cubes. Toss in a bowl with the olive oil and salt.Spread vegetables in a single layer so they don’t touch on a sheet pan.

Roast the vegetables in a preheated 400-degree oven, shaking sheet pan occasionally and gently turning with a spatula to keep them from sticking to the pan. Roast until they develop a light crust and are tender on the inside—about 40-50 minutes.

Remove from oven and toss with the rosemary and parsley just before serving.

Serves 4-6 as a side dish.