The leaves are turning and the markets are full of pumpkins and squash. What better time to roast your veggies. You can add as much or as little as you like to this medley. Sometimes I’ll toss in a turnip or I’ve even added celery root. Of course if you add a lot of veggies you may need to increase the butter so you can coat them all. And you might run out of space; but can you ever have too many veggies?
Roasted Autumn Vegetables
4 Tablespoons butter, softened
2 garlic cloves, minced
1 pint brussel sprouts, cut in half
3-4 parsnips, peeled and cut into 1 inch pieces
3-4 carrots, peeled and cut into 1 inch pieces
1 small butternut or other winter squash, peeled and cut into 1 inch pieces
1 onion, coarsley chopped
2 Tablespoons sage
2 teaspoons thyme
1 teaspoon salt (optional)
freshly ground black pepper to taste
1. Heat the oven to 425 F. Put butter, garlic, sage and thyme in a large roasting pan and melt.
2. Place remaining vegetables in roasting pan and stir to coat.
3. Bake for about 30 minutes. Stir half way through the time. The vegetables are done when they are golden and can be easily pierced with a fork.