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Orema · 01-13-2015, 07:02 AM

When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly.

4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
10 sage leaves
5 thyme sprigs
Two 6-inch rosemary sprigs, cut into 2-inch lengths
Kosher salt and freshly ground pepper

Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.

01-13-2015, 07:02 AM	#270
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Single Join Date: Dec 2013 Location: Cottage of Content Posts: 13,089 My Photo Gallery Thanks: 41,128 Thanked 34,217 Times in 8,649 Posts Rep Power: 21474860	Roasted Vegetables with Fresh Herbs Roasted Vegetables with Fresh Herbs When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly. 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice 1 pound brussels sprouts, halved 1/2 cup extra-virgin olive oil 10 sage leaves 5 thyme sprigs Two 6-inch rosemary sprigs, cut into 2-inch lengths Kosher salt and freshly ground pepper Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.