Oven Roasted Winter Vegetables

by Chef Mark Tafoya

Root vegetables are just about all that we get in some winter months in the Northern Hemisphere. They may seem boring, but a simple roast with fresh herbs can make them come alive and perk up a cold winter night.

4 servings

3/4 pound rutabaga
1/2 pound carrot
1/2 pound onion
1/2 pound yam, fresh
8 large garlic cloves, whole
7 sage leaves, fresh
2 rosemary sprigs, fresh
2 tablespoons olive oil

Preparation

Preheat the oven to 425 degrees F. Peel the rutabagas, carrots, onions, and yams. Cut them into large evenly sized pieces. Cut the yams larger than the other vegetables because they cook faster. Place all vegetables except the yams in a large bowl with whole garlic cloves. Mix them well along with the sage and rosemary leaves. Drizzle the root vegetables with olive oil and toss to coat well. Add 1 tbsp olive oil to the pan and pour the vegetables in. Season with salt and pepper. Roast vegetables for about 20 minutes. Remove pan from oven and add the yams, tossed with a little olive oil. Return the pan to the oven and continue to roast the vegetables until caramelized and tender when pierced with a fork, about 30 to 40 minutes longer. Remove and cool slightly before serving.

[Chef’s note: You can substitute any winter vegetables that are available, such as parsnips, turnips, celeriac, or winter squash. Just be sure to cut vegetables into even sizes. If using winter squash, cut the pieces larger as you would with the yams in the recipe.]

Recipe by Chef Mark Tafoya

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