Saturday, March 26, 2011

Roasted Winter Vegetables

This is from The Pampered Chef Celebrate cookbook.  The original recipe called for leeks, but we didn't like the texture, so I left them out of the recipe below.

You can also make a spring version of this recipe using asparagus, yellow or red bell pepper, and red onion.  Keep the baby carrots.  Don't add the asparagus until it has baked for 25 minutes.

*1 lb. beets, trimmed and scrubbed really well, quartered
*1 lb. parsnips (about 3 medium), peeled, cut into 1-inch pieces
*1 lb. baby carrots
*3 Tablespoons olive oil
*1 garlic clove, pressed
*1 1/2 tsp Pantry Rosemary Herb Seasoning Mix from Pampered Chef (or dried rosemary leaves, crushed)
*1/4 tsp salt

Preheat oven to 425.  Combine beets, parsnips, carrots, garlic, seasoning, salt, and oil in a large bowl.  Toss to coat.  Spread evenly in a large baking dish.  Bake 45 minutes to 1 hour, stirring occasionally.