Roasted Winter Vegetables

Prep time: 10 minutes    -   Cook time: 60-80 minutes   -   Serves: 8

Roasted Winter Vegetables recipe

Ingredients :

4 Parsnips, cut into large pieces
4 Carrots, cut into large pieces
2 medium sweet potatoes, cut into large chunks
4 Golden beets, each sliced into 4 wedges
4 Red beets, each sliced into 4 wedges
½ a butternut squash, cut into large chunks
1 small acorn squash, sliced into wedges
½ a pound brussels sprouts
1 large red onion, sliced into wedges
3 full heads of garlic, tops removed
Olive oil
Rosemary and thyme sprigs
Toasted walnuts or hazelnuts, roughly chopped
Le Saunier de Camargue Fleur de Sel 
Fresh ground pepper (optional)

Instructions :

Preheat the oven to 425 degrees.

Spread the vegetables onto a large baking sheet (you can also use 2 medium-sized ones instead) in a single layer. Drizzle very generously with olive oil and salt. Top with plenty of herbs and bake until the vegetables are tender and golden brown, about 60-80 minutes.

Transfer to a serving dish and sprinkle with chopped toasted nuts, Le Saunier de Camargue Fleur de Sel and fresh ground pepper before serving.