Roasted Winter Vegetables

You can vary the veggies, but try to include at least one sweet vegetable (carrot, sweet potato, and parsnip) and one with a stronger flavor (turnip or rutabaga).  The natural sweetness of the veggies and garlic develops with the slow roasting.

6-8 c. winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash (peeled and cut into 1-inch pieces or slices ½-inch thick)

2 Tbsp. oil

1Tbsp. dried or 3 Tbsp. fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 min into the baking time).  Spread in a single layer on greased baking pans.  Roast in a preheated oven at 425 F until tender, 30-45 min, stirring occasionally.  Season with salt and pepper.  Serve with roasted garlic sauce.

Roasted garlic: Remove loose papery layers from outside of a whole garlic bulb but do not peel.  Slice off top of the bulb, exposing the tip of each clove.  Place on a square of aluminum foil and drizzle with 1 Tbsp. olive oil or just season with salt and pepper.  Wrap tightly and bake alongside veggies until tender.

Roasted garlic sauce: Bake one head of garlic as directed.  Squeeze soft roasted cloves into a small bowl, mash with fork, and stir in ¾ c. plain yogurt.  (Try this sauce as a raw veggie dip.)

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