Roasted Winter Vegetables
serves 4
adapted from Everyday Food
3 tablespoons good quality extra virgin olive oil
1/2 of a medium acorn squash, seeded and cut into 1 inch slices
1/2 pound turnips, peeled and cut into 1 inch wedges
1/2 pound parsnips, peeled and halved - quarter them if they're really large
1/4 pound shallots, peeled and halved
10 brussel sprouts, tough stem trimmed and halved
8 cloves of garlic, left unpeeled
kosher salt
fresh ground pepper
4 - 6 sprigs of fresh thyme
Preheat the oven to 400 degrees F. Line a baking sheet large enough to accomotate all of the vegetable in a single layer with heavy duty aluminum foil. If you need to use two baking sheets, that's ok. Just rotate them halfway through the baking time.
Lightly oil the baking sheets. Place the prepared vegetables on the baking sheet in a single layer. Drizzle with olive oil then season with salt and pepper. Toss lightly to coat. Bake for 35 - 40 minutes or until vegetables have reached desired tenderness and have browned slightly, stirring halfway through.
If you want to make these ahead of time, store in a 9 x 13 inch baking dish and cover with aluminum foil.
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