Tuesday, December 29, 2009

good for you

Roasted Winter Vegetables

4 carrots
1 large turnip
1 large acorn squash
1 pound brussel sprouts
1 small sweet onion
8 fresh garlic cloves, coarsely chopped
1/4 C extra-virgin olive oil
1 t dried thyme
1/4 t ground paprika
a few shakes of ground cayenne pepper
salt & pepper to taste

peel the vegetables and dice into 1" chunks. Toss into a large casserole dish along with the EVOO, spices, salt & pepper, and garlic. Coat evenly. Roast uncovered at 350 degrees for one hour (or until vegetables are easily pierced), tossing occasionally.

Serve with fresh bread sticks and salad. This dish is so hearty, meat is optional!


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