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Recipes Fresh From The Farm

Roasted Winter Vegetables

E. Marie

Serves 4

You can also add parsnips, rutabaga, or even turnips to this recipe ... pick the winter veggies that you like. These go with any kind of meat or fish ... or any of those delicious carbs we all love so much; rice, potatoes, pasta, couscous, etc.

  • 1# winter squash (butternut, acorn, pumpkin), peeled and cut into 1# cubes
  • 1/2# Brussels sprouts (about 12), quartered
  • 3 large carrots, peeled and cut into 1/4” diagonal slices
  • 1 red onion, chopped
  • 3 T olive oil
  • 1 t. salt
  • 2 T. chopped fresh parsley
*1 1/2 T. white wine vinegar (more or less to taste)
  • 1/4 t. freshly ground black pepper

Preheat oven to 450 degrees.
Toss squash, sprouts, carrots and onions with 2 tablespoons of the oil and 1/2 teaspoon of the salt in large bowl. Spread vegetables in single layer on baking sheet (use two if necessary) and roast until browned and tender, about 30 minutes. Stir once or twice during cooking.

Transfer to bo3wl. Toss with parsley, vinegar, pepper, and remaining oil and salt. Serve.