Name: Roasted Winter Vegetables
Yield: Serves 4 to 6
Ingredients: 2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix; 2 medium red or yellow onions, quartered; Extra-virgin olive oil; Kosher salt; Freshly ground black pepper; Handful of fresh parsley, coarsely chopped, for garnish

{sweet and toothsome} Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and throw them into fall and winter salads.

P.S. Oven-Roasted Tomatoes

Baked tomatoes make a quick garnish or side to anything from Baked Risotto to Iron Skillet Steak. Replace the vegetables with 2 lb/910 kg halved plum tomatoes or small tomatoes on the vine and roast until they are just soft, about 30 minutes.

Recipe notes

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