I was admiring the beauty of the season’s first snowstorm from my window, as the sunset’s orange glow reflected dramatically against the crisp white flakes. Whether it was the cold or the the medley of winter colors, my dinner of roast vegetables managed to both counter and mirror winter on my plate.
Root vegetables are nutritious and earthy, fueling the body with starchy fiber. With minimum fuss of peeling and dicing, roasting these vegetables brings out undertones of caramelized flavors. Rosemary, with its woody stem, is the best herb to pair with root vegetables; the herb can withstand the heat while perfuming the dish long after it comes out of the oven. The creamy hues of turnip and parsnips, set against orange and purple rainbow carrots, are not just attractive, but create a hardy meal to face the cold.
Roasted Winter Vegetables
Carrots (purple and orange) – 8, peeled
Turnip – 1, peeled
Parsnips – 4, peeled
Olive oil – 2-3 tbsp
Salt and pepper – to taste
Garlic – 2-3 cloves
Rosemary – 4 sprigs
- Heat the oven to 425ºF
- Cut the vegetables into 1 ½ –inch pieces and put them into a large bowl.
- Add the oil, salt, pepper, garlic, and rosemary to a separate bowl.
- Pour the oil mixture over the vegetables, tossing well.
- Spread the vegetables in a single layer in an oven-proof dish and roast them for 30- 40 minutes, depending on how crispy you like your vegetables.