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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.

At a glance
Main Ingredient
Vegetables
Cuisine Type
American
Menu Part
Side Dish
Serves
6
Yield: 6

Ingredients

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

Methods/Steps

  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.
Chef James Sleeth Mignon Plano, Texas

Related Terms:

Vegetables, American, Side Dish

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