Roasted Winter Vegetables

We made this side dish for our Christmas dinner and even the finicky eaters extolled the results. Comments centered on “I don’t even like red onions (turnips, beets, fennel, etc.), but this tastes great. The oven roasting cuts the sharpness these vegetables have when served in other ways, and the caramelization adds a mild sweetness. Here is the link.

No one complained about the unpeeled garlic in the recipe, and we never determined what happened to those cloves! The recipe also suggests you may substitute any winter vegetables you have on hand. We plan to try this recipe again with rutabaga and winter squash.

The grocer suggested using yellow beets, not the more common red beets. We think that was a good suggestion, too.

We made this dish ahead of the roast and just warmed it through before serving.

Serves 8.

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