Seasonal Roasted Vegetable Medley

If you’re like me, you’re probably looking for a break from the excessive brussels sprouts consumption that occurs between Thanksgiving and Christmas (after all, we wouldn’t want to end up like this guy).  This year I was tasked with making a vegetable for the holidays, but the usual green beans, brussels sprouts and asparagus were already spoken for, so I thought, why not give the often ignored root vegetables some love?  And loved they were in this delicious medley of seasonal goodness.






Seasonal Roasted Vegetable Medley 


10 cloves garlic, 7 left whole, 3 minced
3 large carrots, cut diagonally into 1″ chunks
2 small fennel bulbs, trimmed and cut into 1″ wedges
2 acorn squash, peeled, seeded, and cut into 1″ chunks
3 large parsnips, peeled and cut into 1″ chunks
6 medium beets, peeled and cut into 1″ chunks
1 large red onion, cut into 1″ wedges
1 lemon, cut into 1″ chunks
½ cup olive oil
2 tbsp thyme leaves
2 tbsp chopped rosemary leaves
1 2″-piece ginger, peeled and minced
Sea salt and freshly ground black pepper, to taste

(Note: you may substitute any of the above vegetables with other seasonal favorites, such as sweet potatoes, yams, pumpkin, turnips or celery root)

Heat oven to 375°. Combine whole garlic cloves, carrots, fennel, squash, parsnips, beets, onion, and lemon in a large bowl. Whisk together minced garlic, olive oil, thyme, rosemary, and ginger in a small bowl. Pour over vegetables, season generously with salt and pepper, and toss until evenly coated. Divide vegetables between 3 rimmed baking sheets, and bake, rotating baking sheets from the top rack to the bottom rack, making sure to stir vegetables occasionally , until golden brown and tender, about 1 hour.

Time: 90 minutes
Yield: 12-15 servings


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