We attended a holiday party in the western suburbs of Chicago this past Sunday. I brought a vegetarian dish and promised the ladies at the party I'd share the recipe.
Simple Roasted Winter Vegetables
Adapted from Eat Fresh, Stay Healthy by Tony Tantillo and Sam Gugino. You can take liberties with root vegetables and substitute/add rutabaga, Brussels sprouts, leeks, etc.
3 medium potatoed, washed but unpeeled
3 small turnips, peeled
3 medium parsnips, peeled
1 1/2 lbs. butternut squash or other winter squash, peeled and seeded
3 medium carrots, peeled
1/4 c. vegetable stock
2 T. extra virgin olive oil
2 t. salt
1/2 t. black pepper
8-10 small onions, peeled
1 t. dried basil
Basil pesto, optional
Preheat oven to 400 degrees Cut potatoes, turnips, parsnips, and squash into 1 1/4-1 1/2-inch square chunks. Cut carrots into 1 1/2-inch lengths. Mix stock with 1 T. olive and half salt and pepper. In a large mixing bowl, pour mixture over vegetables and toss. Put potatoes, turnips, parsnips, carrots, and onions in a large roasting pan. Roast 15 min. Add squash and cook 30-35 min. more, stirring a few times, until nicely browned and easily pierced with a fork. Toss with remaining oil, salt and pepper, and basil. Serve with basil pesto if desired.