Roasted Winter Vegetables
- 2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix
- 2 medium red or yellow onions, quartered
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Handful of fresh parsley, coarsely chopped, for garnish
- Preheat the oven to 400u0b0F/200u0b0C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
- Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.
winter, red, extravirgin olive oil, kosher salt, freshly ground black pepper, handful of fresh parsley
Taken from www.epicurious.com/recipes/food/views/roasted-winter-vegetables-395551 (may not work)