What a treat! The Burlington Farmers' Market is now offering winter markets once a month. When I visited the December market, I was delighted to discover a fabulous array of local winter produce, eggs, meats, cheese and breads. Within minutes I had filled my basket with hearty root vegetables and greens. At home, I cranked up the oven and made this simple roasted root vegetable side dish, which captures the sweet earthy flavors of the vegetables beautifully.
Roasted Roots
1 tablespoon olive oil
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper
4 cups assorted diced (1/2 x 3/4-inch pieces) peeled root vegetables, such a carrots, parsnips, celery root, rutabaga and/or turnip (1 pound, 3 ounces)
Preheat oven to 425˚F. Coat a baking sheet with sides with cooking spray. Toss vegetables with the oil, salt and pepper in a large bowl. Spread on the prepared baking sheet. Roast vegetables, turning several times, until tender and lightly browned, 35 to 40 minutes.
Makes 4 (½-cup) servings.
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