Roasted Winter Veggies
Roasting vegetables brings out their lovely, sweet flavor. Experiment with your favorites and try a few new ones!
1 large onion
1 bulb garlic
1-2 large potatoes
1 sweet potato
1 large beet
1 small squash
1-2 T oil
1 tsp rosemary
1 tsp thyme
1 tsp basil
1 tsp oregano
1 tsp marjoram
1/2 tsp sage
Preheat the oven to 400 degrees.
Cut the top off of the garlic bulb, pour 1 tsp of oil on top, and wrap in a piece of foil or place in a garlic roaster.
Peel and remove the seeds from the squash. Cut into 1 inch cubes.
Chop the vegetables into 1 inch cubes.
Place the vegetables, oil and herbs in a large bowl. Mix with your hands until all of the veggies are coated.
Place in one layer on two cookie sheets.
Bake for 45-60 minutes (don't forget the garlic), turning the vegetables over about half way through.
When the vegetables are fork tender and browned on the edges, they are done. The garlic will be soft enough to squeeze out of each clove.
Put the veggies in a large bowl and squeeze the garlic over the top. Mix and serve.
Other vegetables might include: rutabaga, turnip, butternut squash or yam.