Roasted Winter Vegetable Medley
Cold winter days are so much easier to bear with warm and nutritious food. Looking to set yourself right in the lap of comfort? Try this easy Market Fresh Cooking treat.
- 1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
- 2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
- 1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
- 1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
- 1 medium or large red onion, cut in large dice
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons
- Preheat the oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
- Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
- Remove from the oven, combine squash and other vegetables and stir together.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!