Recipe: Roasted Winter Vegetables with Herbs

Photos by Margie Raimondo

Simple preparation lets the natural sweetness of winter vegetables shine. High-heat roasting caramelizes their edges while keeping interiors tender — a technique that transforms humble root vegetables into something extraordinary.

Roasted Winter Vegetables With Herbs

Serves 6-8

Ingredients:

• 2 medium sweet potatoes, peeled and cut into 1-inch wedges

• 3 medium parsnips, peeled and cut into 2-inch pieces

• 3 medium carrots, peeled and cut into 2-inch pieces

• 3 medium turnips, peeled and cut into 1-inch wedges

• 1 pound Brussels sprouts, trimmed and halved

• 1 medium red onion, cut into wedges

• 1 small butternut squash, peeled and cubed (about 3 cups)

• 1/4 cup extra virgin olive oil

• 2 tablespoons fresh rosemary, chopped

• 1 tablespoon fresh thyme leaves

• 4 garlic cloves, smashed

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

• Aged balsamic vinegar for finishing (optional)

• Flaky sea salt for finishing

Instructions:

1. Preheat oven to 425 F. Position racks in upper and lower thirds of oven.

2. In a large bowl, combine all cut vegetables. Drizzle with olive oil, and then add rosemary, thyme, garlic, salt and pepper. Toss with hands until vegetables are evenly coated.

3. Divide vegetables between two large, rimmed baking sheets, spreading in a single layer with space between pieces. Crowding prevents caramelization, so do not skip this step.

4. Roast for 35 to 45 minutes, rotating pans and stirring vegetables halfway through. Vegetables are done when golden brown at the edges and tender when pierced with a fork. Brussels sprouts should have crispy outer leaves.

5. Transfer to a serving platter. If desired, finish with a light drizzle of aged balsamic vinegar and a sprinkle of flaky sea salt.

Arkansas Grown:

Look for locally grown carrots and turnips from Five Acre Farms near Bradford. Brandon Gordon and Catherine Morris grow beautiful vegetables using sustainable, no-till practices. Their produce is available at local farm stands and through online shopping throughout Arkansas.

Cook’s Note:

These vegetables are endlessly adaptable. The combination of turnips, carrots and parsnips creates a wonderful balance of sweet and earthy flavors. For a touch of sweetness, toss with a tablespoon of honey before roasting.