Roasted Seasonal Vegetables

Menu Part: 
Side Dish
Cuisine Type: 

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


  1. Preheat oven to 350°F.
  2. Wash vegetables and drain well. Peel and cut squash and remove seeds. Dice celery root and turnips.
  3. In a large mixing bowl, combine diced vegetables, olive oil and salt and pepper to taste. Toss until evenly coated with olive oil.
  4. 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.
Source: Chef James Sleeth Mignon Plano, Texas

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