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Roasted Winter Vegetables


Yield: 6 to 8 servings


  • 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 1-1/4 hours.
Updated Thursday, May 8th, 2003
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3 Responses to Roasted Winter Vegetables

  1. michelle waryjasz October 18, 2005 at 11:38 am #

    So easy, so good on a cool day…

  2. January 17, 2006 at 3:25 pm #

    Nice that this can be done in smaller quanttities … for the smaller families.

  3. Anonymous January 24, 2008 at 12:06 pm #

    This is an excellent recipe. I made it also using Red Pepper and Garlic seasoning.

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