Roasted Winter Vegetable Platter | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Roasted Winter Vegetable Platter

Serves: 4 to 6

4.6
Your rating: None (5 votes)
Your rating: None (5 votes)

High-temperature roasting concentrates the sweetness in winter vegetables, while retaining all the nutrients.

Ingredients

  • 6 cups total parsnip, sweet potato, russet potato, beet, celery root, butternut squash, delicata squash Add to list
  • 1 red onion, cut into half-moons Add to list
  • 1 tablespoon chopped fresh rosemary or thyme Add to list
  • Extra-virgin olive oil to coat Add to list
  • Splash of balsamic vinegar Add to list
  • Salt and pepper Add to list
  • Garnishes: Toasted pumpkin seeds, dried currants (re-hydrated for 5 minutes in warm water), chopped Italian parsley Add to list

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

Preheat oven to 425° F.

Chop your choice of first 7 vegetables in medium-size pieces (3/4-inch square), to equal about 6 cups. Add sliced onions and rosemary or thyme and toss with olive oil, vinegar, salt and pepper.

Roast on a baking sheet until tender and lightly brown, about 20 to 30 minutes. Serve with garnishes of your choice.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Sound Consumer, November 2009

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)