Roasted Winter Vegetables


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2 or 3 parsnips
2 pounds winter squash
4 carrots
1 firm eggplant
1 to 2 fennel bulbs
2 large red onions
6 cloves garlic
2 to 3 tablespoons fresh rosemary
crushed red pepper, to taste
1/4 cup olive oil


Preheat oven to 400 degrees F. Peel and cut up the vegetables into attractive wedges and cubes. Arrange vegetables and garlic in a single layer in a large, oiled roasting pan, and sprinkle them with rosemary, crushed red pepper, and olive oil to coat. Roast vegetables, turning them occasionally so they don’t stick or burn, until they are browned and tender, about 1 to 1-¼ hours.

Cooking & Recipes


6 to 8 servings

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