Thursday, December 13, 2012

Quick-Roasted Winter Vegetables

You all know by now that the best way to cook up root vegetables is to roast them, why not do them all together in a beautiful mix? This will make a great side dish for the family or arrange them by color at your winter gathering.They keep really well, so you can store them in the fridge to snack on later. 

1 lb. beets (about 3 medium), ends trimmed, sliced thinly (use a mandolin if you have one)
1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
1 lb. acorn squash, ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:
2 Tbs. vegetable or olive oil
1/2 tsp. kosher salt; more to taste
1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped) 

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