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Roasted Winter Vegetables

Roasted Winter Vegetables

So here we are again. Another less than elaborate meal, or should I say “side dish”, because really, this would not be a very filling meal. I am in that lazy, tired, sleep 10 hours a day, go to bed at 8pm every night stage of being “in the family way” as my dear husband puts it. As I said before, the less time spent making meals, means I have more time for what I really need to do, like spending valuable play time with the first babe, or surfing the ‘net for the best deals on a new stroller….oops, did I say that? What I meant was, surfing the internet for valuable information on…….ah, forget it.

I am getting ready to bake my Christmas goodies, and by getting ready I mean buying the boxes and the first three ingredients. Making up the recipes and actually baking them? Well, I haven’t gotten that far yet. I have some really good ideas people, but less than stellar energy levels needed to execute such feats of kitchen fortitude. Fear not though, I can feel some inspiration as I’m typing. Shortbread is pretty easy, I think I’ll tackle that one first!

On a completely different note, I am about to go deep into some self promotion here. Just a warning. One of my favourite “Food Porn” sites, Refrigerator Soup, loves me so much, they have me featured on their “20 Questions with Your Favorite Food Bloggers” section of their website. So if you don’t know enough about me already, please feel free to learn even more amazing facts on their feature page.

Roasted Winter Vegetables

1 small onion
1 large parsnip, peeled
3 small purple top turnips, peeled
1 small broccoli crown
1/2 head cauliflower
1 Tbsp fresh herbs, minced (I used oregano and thyme, because that is what is still alive outside)
1/4 cup butter
1 clove garlic, minced
salt & pepper

Roasted Winter Vegetables

1. In a small saucepan, melt butter and add herbs and garlic. Simmer until all is melted and fragrant. Set aside.
2. Cube veggies into chunks about 3/4″ x 3/4″. Toss in large bowl with melted butter/herb mix, coating as evenly as possible, season with salt and pepper.
3. Fill a shallow glass baking dish (9 x 13 works good here) evenly and roast at 375°F for 1 hour and 15 minutes. Toss every 20 minutes or so, to evenly roast.
4. Serve along side delicious winter meals, such as roasted fish, slow cooked pork roasts, game meats, etc.

Roasted Winter Vegetables

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