BoomerGirl Diary

With the bounty of summer vegetables a fading memory and spring's offerings too far away to imagine, it's time to embrace winter vegetables. Don't consider these hardy fellows second choice. Roasting them warms the kitchen as well as the soul. Butternut squash, beets, parsnips, Brussels sprouts, leeks and other cold weather favorites release their sweetness and heavenly fragrance when roasted slowly with just a touch of olive oil and a few sprigs of fresh herbs.

I like to roast these winter beauties either separately, or tossed together. They pair well with roast pork, beef or chicken.

Roasted Winter Vegetables

1 pound small parsnips

1 pound Brussels sprouts

1 small butternut squash

1 large leek

4 to 6 small beets

4 to 6 tablespoons olive oil, divided

salt & black pepper, to taste

3 sprigs each of fresh rosemary, marjoram and thyme (or other fresh herbs of choice)

Peel the parsnips, trim the tops and slice them in half lengthwise. Trim the Brussels sprouts and remove any damaged outer leaves. Peel, seed and chop the butternut squash into ¾-inch dice. Remove the root end of the leek and cut off most of the green tops. Slice in half lengthwise and rinse under cold running water to remove sand and dirt. Slice into ¼-inch half rounds. Trim the tops and root ends of the beets, peel and cut into halves or quarters.

Place the vegetables, except the beets, in a large, wide bowl. Add 3 or 4 tablespoons of olive oil and toss gently to coat the vegetables. Pour the vegetables into a large, shallow baking pan. Toss the beets in a separate bowl with 1 or 2 tablespoons of olive oil. Place them in one corner of the baking pan so they will not bleed onto the other vegetables. Season the vegetables with salt and pepper and top with sprigs of fresh rosemary, marjoram and thyme.

Roast the vegetables in a 375 degree oven for 40 to 50 minutes, turning them twice during cooking. The vegetables are done when tender and lightly browned. Serves 6.