Roasted Winter Vegetables with Leeks

by Trisha

Mix together any of the following vegetables:

• Fingerling potatoes, scrubbed and cut into two to three inch pieces if large
• Carrots, peeled and cut into two to three inch pieces
• Parsnips, peeled and cut
• Onions, peeled and cut into wedges
• Garlic Cloves, peeled
• Fennel Bulbs, cut into pieces
• Brussel sprouts, cut in half if large
• Leeks, peeled and cut into two to three inch pieces

It is important to cut the vegetables into somewhat uniform sizes so that they will cook evenly. Toss the vegetables with a little olive oil and dried herbs and salt and pepper. Rosemary, oregano and thyme are nice choices. Place the vegetables on a foil covered sheet pan and place on the top level of the oven. Cook at 450 degrees until tender then broil for a minute or two to get a nice golden color. Serve as a side dish with chicken or fish or with rice or pasta as a vegetarian meal. Top with shredded parmesan if desired.

Article Type: Tip