Roasted Seasonal Vegetables
Use seasonal vegetables that are readily available—locally if possible—to keep costs down. Roasting brings out the natural sweetness and imparts a deep, rich flavor to these fresh picks.
1 butternut squash
1 celery root
2 to 3 white turnips
2 tbsp. chopped parsley
1/4 cup olive oil
Salt and ground pepper, to taste
- Preheat oven to 350°F.
- Wash vegetables and drain well. Peel and cut squash and remove seeds. Dice celery root and turnips.
- In a large mixing bowl, combine diced vegetables, olive oil and salt and pepper to taste. Toss until evenly coated with olive oil.
- Arrange the vegetables in a single layer on a sheet pan. Bake at 350° until tender and slightly browned, about 30 to 45 min. Stir at least one time while cooking.