Roasted Winter Vegetables with Fresh Herbs

While winter is not such a great time for things like tomatoes or corn, you can still get your vegetable fix. A mix of winter root vegetables simply roasted with herbs and olive oil can be a great hearty side dish for pork or poultry.

Roasted Winter Vegetables with Fresh Herbs
This is one of those easy recipes that you can adapt to your own tastes. You can make as big or as small a batch as you want.

First, pick your vegetables. You want at least three, and can go with as many as you think you can handle. Just try and pick a variety of vegetables for their color and texture. Here's a sample list you might choose from:

Butternut squash
Celery Root
Carrots
Fennel bulb
Leeks
Parsnips
Pumpkin
Red onion
Red potatoes
Rutabaga
Sweet potatoes
Turnips

Cut whichever vegetables you choose into 1 1/2 inch pieces.

Toss with olive oil, minced garlic, herbs (thyme, rosemary and/or sage), salt and pepper. Just eyeball it. You want the vegetables to glisten slightly and have a good scattering of herbs throughout.

Bake at 425 degrees for 45 to 50 minutes, until vegetables are tender and beginning to brown. Stir a couple of times during cooking to keep vegetables browning evenly.