If you want to minimize trips to the grocery store during the pandemic, roasted winter vegetables contain longer-lasting veggies that can be stored for a week or two before they must be used. This tasty combination is my idea of comfort food on cold winter days.
Active time: 20 minutes Total time: 1 hour
- Use a rimmed baking pan to heat the veggies in the oven. This Baking Pan with Rack also comes with a silicone pad.
- 1 medium carrot
- 1 small sweet potato
- 1 medium parsnip
- 1/2 onion, cut into 1-inch pieces
- 1 cup mushrooms, halved or quartered (I prefer baby Bellas or criminis)
- 6 (or more) large garlic cloves, peeled
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp coarse sea salt
- 2 tbsp fresh rosemary, chopped
Preheat oven to 450 degrees.
Peel carrot, sweet potato, and parsnip. Cut into somewhat uniform bite-sized pieces. Put these cut vegetables into a large bowl and add onion, mushroom, garlic, olive oil, balsamic vinegar, salt, and rosemary. Stir to coat vegetables.
Spread the vegetables out in a baking pan large enough to hold them in one layer. Choose a pan where the vegetables touch but don’t stack. I used a 9 ½ by 13-inch rimmed baking sheet. If the pan is too big, the vegetables will dry out and burn. If the pan is too small, they won’t get that toasty caramel color. Roast in oven for 30 to 40 minutes, shaking pan once or twice. If the veggies start to dry out, drizzle olive oil once around the pan and stir. Test for doneness with a fork.
Enjoy your roasted winter vegetables.