Roasted Winter Vegetables
Roast winter vegetables with garlic, rosemary, and olive oil until browned and tender. Squash, parsnips, carrots, and fennel make a colorful seasonal side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Colander
- Mixing bowl
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Spatula
- Paper towel
Ingredients
- 1 firm eggplant, cut into cubes
- sea salt
- 2 or 3 parsnips, peeled and diced
- 1 large winter squash, peeled and cut into cubes
- 4 carrots, peeled and diced
- 1 to 2 fennel bulbs, sliced
- 2 large red onions, sliced
- 6 cloves garlic, sliced
- 1/4 cup olive oil
- 2 to 3 tablespoons freshly chopped rosemary
- crushed red pepper flakes, to taste
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