January Recipe

from the kitchen of Engrid Winslow

Roasted Winter Vegetables

Even though your garden is sleeping, you can still enjoy this seasonal recipe.

1. Preheat oven to 425
2. Dice or chop equal amounts of the following:

Potatoes

Beets (chop a bit smaller because they take longer to reach doneness)

Butternut Squash

Parsnips

Onions

3. Spread in an even layer on a baking sheet large enough that they roast instead of steaming. Toss with some olive oil, salt and pepper and roast for 30-45 minutes, stirring at least once.

Variations:

• Substitute or add other vegetables such as carrots, Brussels sprouts, mushrooms, turnips, sweet potatoes, kabocha, acorn, delicata or other winter squash.

4. Drizzle with balsamic before serving.

5. Add pumpkin seeds during last 20 minutes of roasting.

6. Add dabs of goat cheese while still warm but not too hot.

7. Add fresh sprigs of thyme or rosemary