Roasted Winter Vegetables
Prep time: 10 minutes - Cook time: 60-80 minutes - Serves: 8
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
Rosemary and thyme sprigs
Toasted walnuts or hazelnuts, roughly chopped
Le Saunier de Camargue Fleur de Sel
Fresh ground pepper (optional)
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.