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Roasted Winter Vegetables with Butter
Source: Williams-Sonoma Vegetarian Food Made Fast (Entered by Wendy Payne)This was a huge hit and I took advantage of the root veggies. Yum. Whenever I’m not sure what to do with a veggie, I roast it.
Serves: Serves 4
Vegetarian!
Ingredients
2
red or golden beets
1
turnip
1 small
butternut or delicate squash
1 small
fennel bulb
1
parsnip
8
baby carrots
4 cloves
garlic
4 T
unsalted butter
3 T
fresh sage
S&P to taste
1 T
White balsamic vinegar
Step by Step Instructions
- Preheat the oven to 400 F. Place the beets, turnip, squash, fennel, parsnip, carrots, and garlic on a baking sheet. Pour the butter over the vegetables. Sprinkle with the sage, 1 tsp. salt and 1/4 tsp pepper. Toss until the vegetables are coated, then spread in an even layer. Roast, stirring occasionally, about 30 min. Continue to roast, without stirring. Using a large spatula, transfer the vegetables to a serving bowl. Reserve the pan juices.
- Pour any remaining pan juices into a small bowl and whisk in the vinegar. Drizzle over the vegetables, toss and serve.
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